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
© Radio France
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pascal sammartano
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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