Jakobsmuschel Carpaccio with Caviar and Salad

Ingredients

• 2 tbsp lemon juice
• 2 tbsp olive oil
• 2 handfuls frisée lettuce
• 4 tbsp Sour cream
• 1 tbsp chives
• 12 pre‑cooked scallops (very fresh)
• Sea salt
• 2 tbsp caviar (e.g., sturgeon and trout)

Instructions

1. 1.

   Whisk the lemon juice with the oil and lightly brush four plates with a little of the dressing. Wash, trim, dry, and cut the frisée into small pieces. Mix the sour cream with the chives.

2. 2.

   Rinse the scallops, pat them dry, and slice horizontally into thin rounds. Arrange evenly on the brushed plates. Drizzle with the remaining dressing and season with salt. Sprinkle the caviar over the top and scatter the frisée on top. Pour the sour‑cream mixture over everything and serve immediately.