Summary

Ingredients

• 8 scallop (s)
• 4 biscuit (s) (Cantuccini)
• 8 grains allspice
• 0.5 teaspoon ½ rosemary, very finely chopped
• 8 grains white pepper
• Salt (fleur de sel)
• 8 slices bacon (Lardo toscano), thinly sliced, alternatively salted green bacon
• 150 g lentils, champane lentils or mountain lentils
• 1 tablespoon olive oil
• 0.5 liter ½ poultry stock
• Sea salt, pepper
• 1 chilli pepper (s), pitted
• 1 clove garlic, very finely chopped
• 1 bay leaf
• 4 tablespoon soup vegetables (spring onions, carrots, celery, leeks), finely diced
• 4 juniper berries
• 1 sprig thyme
• 3 tablespoon olive oil, fruity
• 3 tablespoon balsamic vinegar, good
• some herb salt, Tuscan

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Instructions

1. For the lentil salad:
2. Sweat the garlic, spring onions and the diced vegetables in the oil, add the lentils, sauté briefly and deglaze with the stock. Stir in the juniper berries, chilli pepper, thyme and bay leaf, cook everything on a low heat, not too soft.
3. Drain, collect some broth, remove the chilli pepper, bay leaf, thyme and juniper berries.
4. Mix a vinaigrette out of vinegar, oil and a little broth, season with sea salt and black pepper from the mill, season with a little herbal salt if necessary. Divide between four preheated plates.
5. For the scallops:
6. Crush the pepper and allspice in a mortar, add the cantuccini and crush, mix with the rosemary.
7. Roll the scallops in the crumbs, wrap each with a slice of bacon and secure with a toothpick.
8. Let the oil and a little butter get very hot in a pan, quickly fry the mussels all around on the bacon wrap, finally fry again briefly from above and below.
9. Immediately arrange two mussels per person on the lentil salad and serve.