Yuzu is ideal to caress, with a couple of zests or with its beautifully sour juice, recipes based on raw fishes such as this prawn tartare or scallop shells.
4 servings:
Wash and dry the scallops.
Chop them in fine slices of 3 mm each.
Put them in a bowl, prinkle them with the 2 tablespoons of sesame oil and the yuzu juice, mix delicately.
Let it marinate in a cool environment for half hour.
Dispose the scallop slices in a rosette shape over 4 small plates.
When ready to serve, sprinkle the scallops with the marinade.
Drizzle the fleur de sel and the white pepper over the plates.
Add some caviar grains. Serve immediately.
Preparation: 15 minutes
