Scallop and Black Radish Mini Mille-feuilles
Ingredients
- 12 Scallops
- 1 Black Radish
- 2 tablespoons Hazelnut Oil
- 0.5 Lime unwaxed
- Fleur de Sel
- Pepper
Instructions
- Mix the hazelnut oil with the juice of half a lime.
- Rinse and pat dry the scallops. Slice them into three thin layers, place them on a plate, and season with the hazelnut oil and lime juice. Refrigerate.
- Peel and wash the black radish. Cut into 12 thin slices. Grate the zest of half a lime.
- On tasting spoons, place 3 slices of scallop on 1 slice of radish, then another 3 slices of scallop on 1 slice of radish. Sprinkle with lime zest, fleur de sel, and pepper. Serve immediately.
Video
Notes
Scallop and Black Radish Mini Mille-feuilles
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