Summary

Ingredients

• 8 scallop (s) (deep-sea scallops, frozen)
• 2 avocado (s)
• 1 lemon (s), add the juice from it
• 2 tablespoon rapeseed oil
• 1 teaspoon mustard, medium hot
• salt and pepper
• 0.5 teaspoon ½ coriander powder
• 0.5 ½ small leeks
• 1 spring onion (s)
• 1 tomato (s)
• 1 egg (s), hard-boiled
• 0.5 ½ bunch chives
• 0.5 ½ bunch parsley
• 0.5 clove ½ garlic
• Tabasco
• soy sauce
• Pepper berries, pink, red

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Instructions

1. Thaw the mussels. Halve the avocados, remove the stone and peel half. Then cut into small cubes. Mix the lemon juice, oil and mustard together. Season to taste with salt, pepper and coriander and stir again. Immediately add the avocado cubes and mix carefully.
2. Clean the leek and spring onions and cut into fine rings with the light green. Halve the tomato crosswise, scrape out the stones and dice the pulp. Peel and finely chop the egg. Cut the chives into rolls. Finely chop the parsley and garlic.
3. Add everything to the avocados. Season with Tabasco and soy sauce. Put the whole thing in the fridge for 25 minutes. Distribute on the plates with a garnish ring.
4. Heat the olive oil in a non-stick pan. Cut the scallops into thin slices, toss them briefly in the hot oil and season with salt and the red peppercorns. Then decorate the mussel slices in a circle on the vegetable tartar and drizzle with the olive oil from the pan.