Ingredients
- 8 scallops
-
juice of 1 lime
- 2 tablespoon(s) salonenque olive oil (or other)
- 1 Granny Smith apple
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a few pink radishes
-
radish or parsley leaves
-
chive
Preparation
-
Open the scallops, trim the coral and leave it aside (you can use it by frying it with garlic and parsley). Cut the nuts into small pieces. In a bowl, mix them with the olive oil and lime juice, salt and pepper. Leave to rest for 15 minutes in the refrigerator.
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Peel the apple and cut it into small cubes. Cut the radishes into brunoise and thin slices.
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When serving, gently mix the scallops with the diced apple, brunoise and radish slices. Serve immediately, topped with a radish or parsley leaf and sprinkled with chopped chives.
