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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.

Note

Be very careful with the freshness of your scallops, remember to keep them cool throughout the preparation.

Ingredients

Recipe for 12 tapas

Scallops and garnish

450 Gr

Scallops u15

12 Unit(s)

Sundried tomatoes

12 Tsp

Masago caviar

12 Sprig(s)

Chives

1 Unit(s)

Lemon zests

100 Gr

Cucumber

12 Pinch(es)

Espelette pepper

12 Pinch(es)

Sea salt flakes

Cucumber sauce

125 Gr

Cucumber

1 Tbsp

Dijon mustard

1 Tbsp

Lime juice

50 Ml

Olive oil

Preparation time: 30 min

Preheat your oven at 400 °F

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.
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.
On the plate

Pour one tablespoon (15ml) of cucumber sauce over each scallop portion and then arrange the toppings on top.