Ingredients:
Scallops Jacques: 18 item (s)
Beet (s) Red (s) Terracotta (s): 2 item (s)
Cucumber (s): 0.5 room (s)
Lemon (s) Yellow (s): 1 room (s)
Olive oil: 10 cl
Unsweetened cocoa powder: 3 g
Fine salt 6 clip (s)
Pepper Mill: 6th round (s)
Basil: 6 f
How to Make It:
Peel the cucumber and beets, then cut into small dice. The then keep in separate containers until dressage.
Squeeze the lemon into a bowl. Salt and pepper, mix well and add 5 cl of olive oil.
2In a separate bowl, mix the cocoa powder with 2 pinches of salt, then add 5 cl of olive oil and mix well again.
3Couper nuts of St. Jacques thinly then develop into flat plates (3 nuts per person). Using a brush, then coat them with olive oil and cocoa-flavored marinate for 10 minutes.
4Assaisonner of lemon vinaigrette diced vegetables, then sprinkle the slices before serving. Garnish with a basil leaf.
Scallops Jacques: 18 item (s)
Beet (s) Red (s) Terracotta (s): 2 item (s)
Cucumber (s): 0.5 room (s)
Lemon (s) Yellow (s): 1 room (s)
Olive oil: 10 cl
Unsweetened cocoa powder: 3 g
Fine salt 6 clip (s)
Pepper Mill: 6th round (s)
Basil: 6 f
How to Make It:
Peel the cucumber and beets, then cut into small dice. The then keep in separate containers until dressage.
Squeeze the lemon into a bowl. Salt and pepper, mix well and add 5 cl of olive oil.
2In a separate bowl, mix the cocoa powder with 2 pinches of salt, then add 5 cl of olive oil and mix well again.
3Couper nuts of St. Jacques thinly then develop into flat plates (3 nuts per person). Using a brush, then coat them with olive oil and cocoa-flavored marinate for 10 minutes.
4Assaisonner of lemon vinaigrette diced vegetables, then sprinkle the slices before serving. Garnish with a basil leaf.