IS AN ART.
Gabriele Rastrelli (Chef)
THE GOLDEN FORK
A recipe a day, keeps the doctor away!
Scallops fleur de sel
Heat the scallops in a pan to make them open, or open them with a knife with the flat side up, cut the muscle that connects the valves.
Wash and brush well the upper valve, keep it warm in the oven.
Gently remove the scallop shells, keep the coral and nut (the white part).
In a saucepan, heat four tablespoons of oil with 1 clove of garlic and let the scallops cook for 4 minutes and pick up the flavour.
Stir, add salt lightly, remove them from the pan and separate them in valves.
Season with half a teaspoon of sauce from the cooking, a little olive oil, a pinch of white pepper.
Sprinkle with lemon juice, sprinkle with freshly chopped basil and serve.