Recipe preparation
1. Open the scallop shells. Keep the shells.
Heat a frying pan. Quickly sear the scallops on both sides. Slice them into 5 mm thick strips.
2. Finely slice the carrot using a mandoline or a peeler. Cut the olives into rounds.
3. Decorate the shells with the vegetables: lamb's lettuce, olives, sliced carrot and grated black radish. Add the scallop strips in a fan shape and drizzle with yuzu ponzu condiment (2 tablespoons).
Enjoy your meal!
