Warm Salad of Scallops & Parmesan Tuiles

Before starting this Warm Salad of Scallops & Parmesan Tuiles recipe, make sure you have organised all the necessary ingredients.

For the parmesan tuiles: Remove the crust from the bread slices.

Mix the bread to get breadcrumbs...

... and pour over the finely grated parmesan.

Combine well.

Pour small amounts of the preparation on a baking sheet, slightly buttered. Spread into disks with a diameter of about 8 cm. Make 2 per person.

Preheat the oven to 180°C (gas 4) and bake for 5 minutes.

When cooked, quickly remove the tuiles from the baking sheet...

... and shape them into a curving mould.

Let cool.

Wash, rinse and dry the scallops. Season on both sides.

Coat the scallops with Mycryo cocoa butter.

Sear in a non-stick frying pan...

... for 1 minute on each side. Sprinkle with mild paprika.

In a bowl, combine the lemon juice...

... balsamic vinegar...

... and olive oil. Season with salt and pepper.

Season the lamb's lettuce with this dressing...

... and arrange on serving plates. Place 4 hot scallops around the lettuce.

Garnish with parmesan tuiles. Decorate with a little reduced balsamic vinegar and sprinkle mild paprika on the edge of the plate.
Bon appétit!