14th Mar 2012 - 18:33
Ingredients
Ingredients: 100g Lamb’s lettuce 2 Scallops 50g Algae Bunch Chives Olive Oil Juice of 1 lemon Salt
Preparation method
Method: Marinate the scallops in the juice of half a lemon. Blanch 100g of lamb’s lettuce for 2 minutes in salted water, cool and strain. Mix the lamb’s lettuce with 1 teaspoon of olive oil and a pinch of salt. Chop 50g of seaweed and cook with a finely chopped shallot, 10 sprigs of chives, a teaspoon of lemon juice and a teaspoon of olive oil. To Serve: Thinly slice the scallops, place on top of blanched lamb’s lettuce and decorate with a lamb’s lettuce and lemon zest Recipe by Thierry Breton, who was the French finalist in the 2007 International Mâche Match.
Recipe courtesy of