Scallop carpaccio with citrus vinaigrette and pistachios, an elegant and easy-to-prepare starter

Ingredients

• 4 scallops without coral
• 3 oranges (untreated, without wax)
• 1/2 teaspoon of ground ginger
• 1/2 teaspoon of vanilla extract
• 1/2 teaspoon of agave syrup (or honey)
• 1 pinch of fleur de sel
• 3 drops of lime juice (optional)
• 1/4 cup of extra virgin olive oil
• 1 tablespoon of pistachios (toasted and chopped)
• Orange zest
• Edible flowers (optional)