Apple Carpaccio with Scallops

Ingredients

• 2 tbsp Apple cider vinegar
• 0.5 tsp liquid honey
• 5 g Dijon mustard (1 tsp)
• 4 tbsp olive oil
• Sea salt
• Pepper
• 30 g hazelnut flakes
• 150 g lamb's lettuce
• 3 red-skinned apples
• 1 lemon
• 12 scallops (prepped, ready to cook)
• 15 g Butter (1 tbsp)

Instructions

1. 1.

   Whisk vinegar with honey and mustard for the dressing. Gradually whisk in oil. Season with salt and pepper.

2. 2.

   Toast nuts in a hot pan without fat until fragrant, then set aside.

3. 3.

   Wash and dry lamb's lettuce.

4. 4.

   Wash apples, pat dry, shave into thin slices and arrange slightly overlapping on four plates. Squeeze lemon, mix juice with 100 ml water, and brush apple slices with the mixture.

5. 5.

   Distribute salad over the apple slices, sprinkle nuts, and drizzle dressing.

6. 6.

   Rinse scallops under cold water and pat dry. Melt butter in a grill pan. Cook scallops over high heat for 1–2 minutes per side. Season with salt and pepper, then remove from heat.

7. 7.

   Arrange scallops on top of the salad, sprinkle sea salt, and serve.