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Carpaccio de Noix de Saint-Jacques, Brunoise de Légumes et son Coulis de Tomate -

Wafer-Thin Marinated Scallops, on a Bed of Crunchy Vegetables with a Tomato Coulis
From: Chefs Notes - John Burton-Racer
(Serves 6)

Ingredients:

Vegetables:
1 Red Pepper – deseeded and peeled
1 Yellow Pepper – deseeded and peeled
1 Bulb of fennel
1 Courgette
1 Carrot
Olive Oil and Lemon Dressing

Scallops:
12 Large Scallops - Thinly Sliced
10ml/2tsp of Olive Oil
Lemon Juice
150ml tomato coulis

Garnish:
Selection of Salad Leaves Tossed with Tarragon Dressing
Chopped Tomato and Black Olive ‘diamonds’ and Chervil Sprigs
Light Fish Sauce

Veal Rack:
Whole Veal Racks(Trimmed and top Part Deponed)
Chopped Rosemary
Salt and Pepper