Chef Martin Dumas in the France Bleu kitchen on Place de la Motte in Limoges

Ingredients

4 scallops

2 beautiful porcini mushrooms

100 g of parmesan

2 limes

black sesame

nut oil

Espelette pepper (powder)

capers

the little extra: a little dehydrated caviar

Recipe (for 2 people)

1- Open the shell, take out and clean the scallops with absorbent paper

2- Cut the stems and caps of the ceps into small dice

3- Cut the scallops the same size as the porcini mushrooms then set aside in a bowl

4- season with a little fleur de sel, pepper, black sesame, Espelette pepper, walnut oil and lemon juice

5- Book 10 mins in the fridge

6- Arrange in the empty shells. Add a few capers and dehydrated caviar grains

7- Add some parmesan shavings

8- Serve and enjoy

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