This text is part of the special book Plaisirs
Recipe from the book Tables. The pleasure of meeting (Jean-François Plante, Les Editions de l’Homme, $37)
Servings | 4
Preparation time | 10 minutes
maceration time | 1 hour
INGREDIENTS
2 small Lebanese cucumbers
Juice and zest of 2 organic or blanched limes
3 tbsp. tablespoon cucumber gin (Romeo’s gin type)
1 C. green tabasco coffee
1 C. fine salt
1 C. tablespoons finely chopped fresh basil, and a few whole leaves to garnish
1 C. finely chopped fresh mint, and a few whole leaves to garnish
4 large fresh scallops
Ground pepper
Extra virgin olive oil
PREPERATION
Peel the Lebanese cucumbers to ½ cm (¼ inch) thick and cut the peels into brunoise. Reserve for garnish.
Finely chop the cucumber flesh and place it in a bowl with the lime juice and zest, gin, green tabasco, salt, basil and chopped mint. Leave to macerate for 1 hour in the refrigerator.
Remove and discard the muscle from the scallops and pat them dry with a paper towel. Cut the scallops in three lengthwise. Arrange nicely in a deep serving plate and set aside.
Remove the marinade from the refrigerator and strain it over a bowl to keep only the flavored juice.
Pour over the scallops, add the reserved cucumber peel brunoise and mix gently. Garnish with basil leaves and mint, add a few drops of olive oil and serve immediately.
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