Scallop ceviche, emulsified cucumber juice, julienne dried tomato, olive oil |
Fresh, thin slices of scallop served in a mustard cucumber emulsion and then topped with sun-dried tomatoes.
Be very careful with the freshness of your scallops, remember to keep them cool throughout the preparation.
Ingredients
Recipe for 12 tapasScallops and garnish
Cucumber sauce

Preparation time: 30 min
Preheat your oven at 400 °F
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Preparation
Thinly slice the scallops and divide them between the bottom of your serving container.
Dice the cucumber for the garnish.
Finely chop the chives and julienne the sun-dried tomatoes.
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Cucumber sauce
Coarsely chop the cucumber and purée it with the mustard and lime juice in a blender.
Finish by adding the olive oil and a pinch of salt.
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On the plate
Pour one tablespoon (15ml) of cucumber sauce over each scallop portion and then arrange the toppings on top.
Be very careful with the freshness of your scallops, remember to keep them cool throughout the preparation.