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Categories:Viewed: 47 - Published at: 6 years ago
Ingredients
- 3 5/16 tablespoons hazelnuts
- 6 scallops fresh
- 2 tablespoons hazelnut oil
- 1 lime zest
- coarse salt
- ground black pepper
- dill chopped
- 2 slices black bread
- 1 tablespoon sunflower oil
Method
- Dry roast hazelnuts in a skillet. Watch carefully as they burn quickly.
- Let cool, and coarsely chop.
- With a very sharp knife, cut the scallops in thin slices (2 or 3 depending on the thickness of the scallops) and arrange them in a rosette on 2 plates. Season with a drizzle of hazelnut oil, lime zest, salt, a little bit of pepper, dill, and chopped hazelnuts.
- Cut the dark bread into cubes, and fry in a pan with a tablespoon of sunflower oil to crisp. Place on a on a paper towel to absorb excess grease.
- Add to St. Jacques carpaccio and taste, if you want a stronger lemon flavor, place half a green lemon on the side of the the plate.
