Rosace de St Jacques aux truffes

With the trend for sushi, fish and shellfish find themselves arranged in elaborate forms. Here, the effect you are aiming for is alternating thin slices of blackest black (truffle) and whitest white (scallop).

If the layered millefeuille (the thousand layered pâtisserie) proves too difficult for your knife and construction skills, try making carpaccio (like Italian thinly sliced raw beef), or, even easier, a round overlapping rosace. But really, when these two superstars meet