sea scallops: fresh from the shell, with lime and diced green apples, the easy way
Count two whole sea scallops per person.
Select nicely tart green apples.
For a pleasant balance and
Harmony between melt-in-your mouth and crunchiness,
This dish features more scallops than apples.
Remove the roe, or coral:
Delicately pull by hand:
The coral will come off.
Cut the scallops into small dice.
Place them in a bowl.
Cover with plastic wrap and
Refrigerate.
Peel and cut the green apple into small dice.
Place in another bowl,
Lightly douse with lemon.
Cover with plastic wrap and
Refrigerate.
Squeeze the juice of two limes.
Add a pinch of ground ginger,
A pinch of green powdered cardamom,
A pinch of salt and
A light drizzle of olive oil.
Emulsify.
Taste and adjust.
When ready to serve,
Pour the lemon sauce over the scallops
With the diced green apple.
Mix delicately.
Serve in pretty bowls, and sprinkle with snipped chives.
Remember to set the pepper mill on the table
For that twist of freshly ground pepper!
- Replace the green apple with “spaghetti” of raw zucchini lightly drizzled in lemon oil (use a special grater.)
- This appetizer must be savored chilled.
If needed, place the bowls in the refrigerator to chill ahead of time.
- Freeze the coral.
Sauté with parsley and garlic some other time,
and serve as a side to steamed fish, or with fresh pasta!
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BASICS
APPETIZERS AND STARTERS
MAIN COURSES
SWEET AND SMOOTH
DRINKS AND BEVERAGES
You’re in for a treat!
This appetizer is a nice departure
From the traditional scallop carpaccio.
Easier too,
As the scallops do not need to be cut into razor-thin slices!
easy 
Flavor the sauce to fit your mood:
olive oil with lemon and vanilla, or
olive oil, lemon and orange flower.
Simply amazing with a thin slice of medium-cooked duck foie gras!
➢ 2 sea scallops per person
➢ 1 green apple for four people
➢ Ground ginger
➢ Green powdered cardamom
➢ Juice of a lime
➢ Olive oil
➢ Guérande sea salt