Scallop Marinade refined and elegant

3 hours before serving

1 Put in a salad bowl the sherry vinegar, the tip of curry, the tip of chili, fine salt, then add the pineapple juice and finally the olive oil and let infuse 10 minutes covered in the cold.

2 Place your 6 scallops flat for 10 minutes in the freezer (*). then, cut them in 2 in thickness with a fine knife and put them in your marinade for 3 hours in the fridge.
a little before serving

3 In a small salad bowl pour your half yogurt the tip of wasabi the tip of ground ginger and fine salt then blend 10 seconds and set aside covered in the cold.
plating:

4 On pretty plates pour around a ribbon of yogurt, then arrange the scallop petals on top and drizzle them with a little marinade in the center a plume of mâche that you will have just moistened with this marinade.