Ingredients
- 12 scallops
- 1 tablespoon(s) dried hibiscus flowers
- 1 green plantain
- 2 tablespoons of rapeseed oil
- 2 slices of back bacon
- 10g butter
- 1 clove of garlic
- 15 cl of white wine
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salt and pepper
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a few sprouts of sprouted seeds, to decorate
Preparation
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Boil 50 cl of water, add the hibiscus flowers, turn off the heat, cover and leave to infuse for 15 minutes. Filter and reserve.
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Peel the plantain and thinly slice it lengthwise. Fry the banana slices in hot oil until golden brown. Drain on absorbent paper and season with salt.
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Cut the bacon into 16 pieces approximately 4 cm long.
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Melt the butter in a pan with the lightly crushed garlic. Add the bacon and scallops. Sear the nuts for 2 to 3 minutes on each side until cooked through, then set aside.
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Deglaze the pan with the white wine and the hibiscus infusion. Reduce for 5 minutes until thickened. Salt and pepper.
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Arrange the sauce on plates, add the nuts and bacon, roll up the plantain slices and arrange them around, sprinkle with sprouted seeds and serve.
