Book your Christmas party!

Nous respectons votre vie privée.
Nous utilisons des cookies pour améliorer votre expérience de navigation, diffuser des publicités ou des contenus personnalisés et analyser notre trafic. En naviguant notre site, vous consentez à notre utilisation des cookies. Politique de confidentialité


Scallops ceviche, red wine vinegar, tomato hearts, green onions and basil |

Brunch, Gluten free, Salted, Vegetables and Fruits, Fish, Seafood & Shellfish

Incredibly fresh, this savory blend of marinated scallops will be perfect for a hot summer evening.


Be careful not to marinate the scallops too long.


Recipe for 4 portions


200 Gr
300 Gr
Italian tomatoes
25 Ml
Red wine vinegar
25 Ml
Olive oil
1 Drop(s)
1 Tsp
Freshly ground black pepper
1 Unit(s)
Green onion
5 Leaf(ves)
2 Slice(s)
Soft bread
  • Salt and pepper

Preparation time: 30 min

Preheat your Four at 400 °F

  • Preparation

    Cut the tomatoes into quarters and remove the hearts, set them aside in seperate bowls.  Cut the tomato flesh into small cubes (brunoise). 
    Finely slice the green onion into stifflets. 
    Largely chop the basil. 

    Cut the bread into tiny cubes (brunoise).  Season with salt, pepper and olive oil and roast in the oven for roughly 3-5 minutes or until crisp.

  • Ceviche

    In the recipient that you placed the tomato hearts, add black pepper, red wine vinegar, tabasco and olive oil.  Using a han mixer, blend together.  Season to taste with salt.

    Cut the scallops into fine slices, line the bottom of your dishes with them and set aside in the fridge.

  • Plating

    5 minutes before serving, drizzle the scallops with the dressing.  When ready to serve, garnish with the basil and green onions.  Finalize with the toasted bread cubes and a crack of pepper.

Official partners

Be careful not to marinate the scallops too long.

Share this unique and tasty

Private and Corporate Events