Preview

Scallops ceviche, red wine vinegar, tomato hearts, green onions and basil |

Brunch, Gluten free, Salted, Vegetables and Fruits, Fish, Seafood & Shellfish

Incredibly fresh, this savory blend of marinated scallops will be perfect for a hot summer evening.

Note

Be careful not to marinate the scallops too long.

Ingredients

Recipe for 4 portions

Ceviche

200 Gr

Scallops

300 Gr

Italian tomatoes

25 Ml

Red wine vinegar

25 Ml

Olive oil

1 Drop(s)

Tabasco

1 Tsp

Freshly ground black pepper

1 Unit(s)

Green onion

5 Leaf(ves)

Basil

2 Slice(s)

Soft bread

Salt and pepper

Preparation time: 30 min

Preheat your Four at 400 °F

Preparation

Cut the tomatoes into quarters and remove the hearts, set them aside in seperate bowls. Cut the tomato flesh into small cubes (brunoise).
Finely slice the green onion into stifflets.
Largely chop the basil.

Cut the bread into tiny cubes (brunoise). Season with salt, pepper and olive oil and roast in the oven for roughly 3-5 minutes or until crisp.
Ceviche

In the recipient that you placed the tomato hearts, add black pepper, red wine vinegar, tabasco and olive oil. Using a han mixer, blend together. Season to taste with salt.

Cut the scallops into fine slices, line the bottom of your dishes with them and set aside in the fridge.
Plating

5 minutes before serving, drizzle the scallops with the dressing. When ready to serve, garnish with the basil and green onions. Finalize with the toasted bread cubes and a crack of pepper.

Official partners

Be careful not to marinate the scallops too long.

Cooking schedule

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Saturday, November 30th 18:00 to 21:00

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Saturday, February 1st 18:00 to 21:00

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Chic menu with pairing from our sommelier, 3 glasses of wine included

Roasted duck breast with honey spices, creamy polenta with mushrooms, baby onions, asparagus
Amandine cookie, Caramelized apple with spices, cooking juice deglazed with maple syrup, whipped cream quenelle |
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