This dish developed in Kerrouet is a simple East meets West dish. No cooking concerned and it may be served as quickly because the substances are introduced collectively. It’s a wow starter and really dramatic regardless of being pretty easy to make.
4-6 medium sized clear recent uncooked scallops per individual
pickled sushi ginger
Sashimi soy sauce
Recent lime juice
Salt and pepper
Slice the scallops into 4-5 millimetres / 0,2 inches
On 4 plates, cowl the plates with the pickled sushi ginger, after which sprinkle somewhat of the Sashimi soy sauce however not an excessive amount of as it is vitally sturdy and can overpower the scallops.
Sprinkle some chopped recent chives, rose pepper and a touch of salt and pepper to style. Lastly squeeze some recent lime juice on prime and serve.
Serve with a dry white wine.