Preparation

Quickly saute the tomato cubes, onion, thyme and some basil leaves and then add salt, pepper and Tabasco, stirring lightly. Cut the raw scallops in very thin, regular blades and pass them in a mixture of olive oil and lemon juice. Mount the rose-shaped tomatoes on the plate, cover with the scallop slices and then with fleur de sel, olive oil and the balsamic reduction. Serve with baguette toast with olive oil.

Balsamic Acet Reduction
Bring a little balsamic aceto over low heat for about
10 minutes to reduce. Add tarragon leaves at the end.

Opt for the freshest scallops, in the shell (it can be used in the presentation of the dish)

Ingredients

  • 12 scallops
  • 250ml extra virgin olive oil
  • 5 basil leaves
  • 3 chopped French onions (shallot)
  • 2 unpeeled and seeded tomatoes, in very small cubes
  • 1 bunch of fresh thyme
  • Tarragon leaves
  • 1 lemon (juice)
  • Salt flower, black pepper and pepper
  • Tabasco to taste
  • Reduction of balsamic aceto with tarragon
  • Baguette toast