Scallop carpaccio, fried quinoa, lemon-hazelnut vinaigrette

Ingredients

4 servings

• 24 scallops
• 50 g cooked quinoa
• 1 bunch chives
• 1 yellow lemon
• 20 g hazelnuts
• 3 tablespoons hazelnut oil
• 20 cl grapeseed oil
• fleur de sel
• Espelette pepper
• chervil

Steps

1. 1

   Cut the scallops into thin slices. Tip: use an egg slicer

2. 2

   Arrange them nicely on a plate, flattening them well.

3. 3

   For the vinaigrette, pour the lemon juice, hazelnut oil, salt, and Espelette pepper.

4. 4

   Whisk.

5. 5

   Fry cooked quinoa in neutral oil.

6. 6

   Top the carpaccio with the vinaigrette, fleur de sel, Espelette pepper, chives, crushed roasted hazelnuts, fried quinoa, and chervil.