Scallop and Black Radish Mini Mille-feuilles
The Scallop and Black Radish Mini Mille-feuille is a sophisticated appetizer featuring layers of thinly sliced scallops and black radish. The dish is elegantly presented with alternating layers to create a visually appealing mille-feuille effect. The delicate flavors of the scallops complement the crisp texture and mild peppery taste of the black radish. A light dressing, typically made with citrus or vinaigrette, enhances the flavors, while garnishes like fresh herbs or microgreens add a touch of color and freshness. This appetizer is perfect for gourmet occasions, showcasing a blend of textures and tastes.
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.
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Notes
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