Remoulade de Saint Jacques Marinees


Remoulade de Saint Jacques Marinees-
  1. Lightly marinate the scallops in olive oil, lemon and Guerande salt for 24 hours.
  2. Prepare a julienne with celery, lemon and some mayonnaise.
  3. Place a circle (ring) in the middle of the dish. Lay the marinated scallops around it and sprinkle with Guerande salt and some dried lobster green powder.
  4. Put some "lola rosa" in the middle and some corn salad on top of it. Season with olive oil.
  5. Remove le cercle.
  6. Mix some olive oil with balsamic vinegar. Stir well and pour this lightly syrup-like mixture around the serving dish.