Exécution :

SCALLOP APPETIZER, instructions :

1/ Beetroot and vinaigrette
Peel and slice the beetroot.
Cut the vanilla bean and put the seeds in a bowl. Mix it with olive oil, the beetroot slices, few drops of xeres vinegar, lime juice, salt and sugar.

2/ Egg yolk seasoning
Put the 1 egg yolk in a bowl, add olive oil, lime juice, salt & pepper and 1 tbs water.

3/ Chocolate/mint
Grind the cocoa beans and mince the mint leaves.

4/ Scallop preparation
Fry the scallops with olive oil 1 and a half minute on each side. Add butter on the scallop appetizer before serving.

It's an easy scallop appetizer!

My Restaurant: Spring, 28 rue de la Tour d'Auvergne, 75009, Paris, France
+33 14596 0572