Difficulty:[usr 1]
Ask your fishmonger to open the shells and extract the nuts.
Rinse them and pat them dry. Cut them into three or four slices in the thickness.
Divide the scallops among 4 plates and coat them with olive oil. Rinse the combawa and sprinkle the scallops with finely grated zest. Leave to macerate for 30 minutes in the refrigerator.
Taste these scallops with toast and a salad with lemongrass:mesclun, baby spinach, purslane.
Chef Hubert's culinary ideas
