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Preparation: 30 min

Cooking: 6 min

Difficulty : *

For 4 people

  • ​12 scallops

  • 4 spoons of Tandoori

  • 2 spoonfuls of candied lemon

  • 400 g of butter

  • 2 spoons of grated ginger

  • 6 green cabbage leaves

  • 3c. olive oil

  • salt pepper

  • Place one side of the scallops in the Tandoori then season both sides with salt

  • Cut the lemon zest and ginger into a brunoise

  •   then mix the two

  • Blanch the cabbage leaves for 3 minutes then cool them in ice water

  • Keep 5 cl of the du blanchiement water and remove the ribs from the cabbage leaves by dividing them in half

  • Melt the butter, add the remaining 5 cl of water and bring to the boil

  • Add the ginger/lemon then the cabbage leaves for 2 minutes then drain the whole 

  • keep this cooking juice, taking care to check the seasoning

  • Fry the scallops in olive oil

  • cut the cabbage leaves in circles  and place the walnuts on top drizzle with cooking juices

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