SCALLOP AND ATLANTIC VENDÉE OYSTER TARTARE WITH PRESERVED LEMONS AND GRANNY SMITH APPLES
- 2 no.3 Atlantic Vendée oysters
- 4 scallops
- 4 g of preserved lemon
- 1 Granny- Smith appl
- ½ lemon
- ½ lime
- Espelette pepper,
- Olive oi
Open the oysters and keep their juice.
Cut the oysters and scallops into very small cubes.
Mince the preserved lemon and dill. Squeeze the juice of a ¼ lemon and grate the lime, then add to the oyster juice.
Dice one half of the apple and cut the other half into small sticks.
Put the tartare with the lemon oyster juice, preserved lemon, dill and diced apple.
Mix well and season with a turn of the pepper mill, Espelette pepper and salt.
Decorate with a sprig of dill and apple sticks.