Summary

Ingredients

• 12 scallop (s), raised, without corail
• 12 large apricot (s)
• 4 tablespoon olive oil, fruity
• 1 lemon (s), the juice it
• Black pepper from the mill
• Salt (fleur de sel)
• Clarified butter for frying
• 1 splash white wine, drier, if necessary

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Instructions

1. Boil the apricots for 2 minutes, remove from the water, let cool down completely, peel and cut into thin slices. Arrange the slices in a fan shape on flat plates.
2. Sour the scallops with a few drops of lemon juice and fry them in hot clarified butter.
3. Remove from the pan and place 3 of each of the mussels in the middle of a plate with apricot wedges. Deglaze the roast set with the rest of the lemon juice and, if necessary, a splash of white wine, mix with the olive oil. Pour the oil over the salad, grind some pepper over it and sprinkle a few grains of fleur de sel over it.
4. Serve lukewarm.
5. A Chardonnay or a fine champagne goes well with it.