Pétoncles Crus De Tadoussac Recipe

Inspired by O-Thym

Time30m

Serves2

betterave, framboise, chips aux algues.

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Ingredients

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1
Prepare the Beetroot
Wash and peel the beetroot. Boil or roast them until tender, then slice them thinly and let cool.
2
Prepare the Raspberries
Rinse the fresh raspberries under cold water and gently pat them dry.
3
Prepare the Scallops
Rinse the scallops under cold water. Pat them dry with a paper towel. If desired, slice them into thin rounds.

4
Plate the Dish
On a serving plate, arrange the sliced beetroot, then layer the scallops on top. Scatter the raspberries over the dish.
5
Add Seasoning
Drizzle olive oil and lemon juice over the scallops and beets. Season with salt and black pepper to taste.
6
Finish with Seaweed Chips
Sprinkle the seaweed chips around the plate for added texture and flavor.