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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
Scallop ceviche, emulsified cucumber juice, julienne dried tomato, 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.

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

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