Carpaccio of scallops and cauliflower with pomegranate

Make the vinaigrette: squeeze the juice of half the pomegranate in a fruit juicer. Mix 2 tablespoons of the juice with the lime juice, salt, and piment d’Espelette, and stir in the olive oil.

Slice the cauliflower very thinly with a mandoline. Cut fine slices of the scallops and pre-peeled lime with a sharp knife.

Arrange on a large platter, or directly on the 4 plates. Sprinkle with pomegranate seeds and place the coriander leaves in between.

Drizzle with vinaigrette, pepper, and salt. Serve immediately. You can also serve the vinaigrette separately, so everyone can add it to their taste.