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Before starting this Warm Salad of Scallops & Parmesan Tuiles recipe, make sure you have organised all the necessary ingredients.
For the parmesan tuiles: Remove the crust from the bread slices.
Mix the bread to get breadcrumbs...
... and pour over the finely grated parmesan.
Pour small amounts of the preparation on a baking sheet, slightly buttered. Spread into disks with a diameter of about 8 cm. Make 2 per person.
Preheat the oven to 180°C (gas 4) and bake for 5 minutes.
When cooked, quickly remove the tuiles from the baking sheet...
... and shape them into a curving mould.
Wash, rinse and dry the scallops. Season on both sides.
Coat the scallops with Mycryo cocoa butter.
Sear in a non-stick frying pan...
... for 1 minute on each side. Sprinkle with mild paprika.
In a bowl, combine the lemon juice...
... balsamic vinegar...
... and olive oil. Season with salt and pepper.
Season the lamb's lettuce with this dressing...
... and arrange on serving plates. Place 4 hot scallops around the lettuce.
Garnish with parmesan tuiles. Decorate with a little reduced balsamic vinegar and sprinkle mild paprika on the edge of the plate.