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Ingredients
- Salmon Tataki
- Scallops
- Avruga
- Baby leaf
- Japanese lemon sauce (Ponzu sauce)
- Mayonnaise
Ingredients
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Instructions
- Remove the scallops from their shell, add salt and leave to stand for 15 minutes.
- Then, roast them using a blow torch until they are golden on the outside. Arrange the baby leaf on a large plate and place the salmon tataki and the scallops (cut into halves) on top.
- Drizzle over thin lines of the Ponzu sauce and mayonnaise and finally place the Avruga on top.
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