Recipe: Scallop Petals in Marinade

3 hours before the meal:

1 Put the Sherry vinegar, pinch of curry, pinch of pepper, fine salt in a bowl, 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 in the freezer for 10 minutes (This is the trick to slice or mince not only raw fish, scallops but also all kinds of raw meats).
Then slice them in half through the thickness and place them in your marinade for 3 hours in the fridge.

3 In a small bowl pour your 1/2 yogurt, pinch of Wasabi, pinch of powdered ginger and fine salt then blend for 10 seconds and reserve covered in the cold.
Plating
On nice plates pour a border of seasoned yogurt around, then the 1/2 scallop petals then drizzle with a little marinade and in the center like a plume of lamb's lettuce that you will have just moistened with the marinade.
Serve with for example a glass of plain Champagne, a true treat for the taste and appeal of the senses.
* Wasabi is a kind of horseradish widely used in Japanese cuisine. You can find it almost everywhere in tubes, powder or root form.