by DOMENICO SANTAGADA

2 scallops 10g mazara prawns dust 20g trasmontanus caviar 20g sour cream

Remove the scallops from the shell using a paring knife detaching the muscle along the flat-side of the shell. Repeat this on the concaved side. Clean the scallops, remove the coral and the roe, preserve only the meat. Cover each side of the scallop in mazara prawns dust and compress the scallops in order to achieve a round shape and freeze it overnight.

100ml olive oil 20ml fresh lemon juice 1tsp Dijon mustard

Assemble all the three ingredients into a mixing bowl and whisk thoroughly until it is emulsified.

Sorrel leaves and Malden salt

Slice the scallops in thin slices and place it on the plate. Dress scallop carpaccio with your lemon dressing and Malden salt, place the sour cream on the carpaccio with the help of a piping bag and cover each dot of sour cream with the caviar and finish with sorrel leaves.