Scallop carpaccio with hazelnuts

Ingredients

for 1 servings

• Very fresh scallops160 g (5.6 oz)
• Olive oil18 g (0.6 oz)
• Lemon juice8 g
• Crushed hazelnuts12 g (0.4 oz)
• Chervil3 g

Directions

1. Dry the scallops, then slice them into thin discs across their thickness with a well-sharpened knife.
2. Arrange the slices in a rosette on well-chilled plates.
3. Drizzle with olive oil and lemon juice, season with flaky salt and pepper.
4. Briefly toast the crushed hazelnuts dry, leave them to cool, scatter them over the carpaccio with the chopped chervil and serve straight away.