Recipe: Scallop Petals in Marinade

Preparation: 3 hours before serving.

1 Pour the sherry vinegar into a bowl, add the knife tip of curry, the knife tip of chilli, fine salt, then add the pineapple juice and finally the olive oil and let infuse for 10 minutes covered in the cold.

2 Place your 6 scallops flat in the freezer for 10 minutes (this is the trick to cut or slice not only raw fish and scallops but all sorts of raw meats). Then slice them in half lengthways and place them in your marinade for 3 hours in the fridge.

3 In a small bowl pour your 1/2 yogurt, the knife tip of Wasabi, the knife tip of ginger powder and fine salt, then blitz for 10 seconds and keep covered in the cold.

4 Plating: on nice plates pour a ribbon of seasoned yogurt around the edge, then the scallop halves and drizzle them with a little marinade. In the centre, add a small tuft of mâche that you've lightly moistened with marinade. Serve with, for example, a glass of Champagne, a real treat for the palate and the senses.

Note: Wasabi is a type of horseradish widely used in Japanese cuisine. You can find it almost anywhere in tube form, as a powder, or as a fresh root.