FRIJE

Instructions

• 1.   Open and clean the scallop shells if they are fresh or thaw them in milk to keep them white. Dry them on paper towels, set aside. Drain and cut the hearts of palm into small pieces.
• 2.   Prepare your plates, arrange the mesclun salad, along with the flat parsley leaves, all seasoned with a good vinaigrette made with alcohol vinegar and Lesieur walnut oil. Place the hearts of palm cut into pieces on top, as well as a slice of salmon rolled into a cone. Sauté the scallops in a small knob of butter, cook for 2 to 3 minutes on each side, arrange them harmoniously on the plate, deglaze the pan with 2 tablespoons of balsamic vinegar, pour over the scallops, sprinkle with chives and serve immediately.

Nutritional information *

Reference

• www.750g.com/salade-de-saint-jacques-r36230.htm