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Gourmet Circulo with scallop tartare and creamy green sauce

  • 4 Pidy Gourmet Circulos
  • 250 g frozen peas
  • 250 g scallop meat
  • 1/2 lime
  • fresh mint
  • fresh basil
  • Gently boil the frozen peas and puree them
  • Season with salt and pepper, some fresh mint and a few drops of lime juice if you wish
  • Finely chop a few of the scallops
  • Season with salt and pepper, some fresh basil, olive oil and white balsamic vinegar
  • Bake the Pidy Gourmet Circulos for 7 minutes in a pre-heated oven at 170 °C
  • Allow to cool completely
  • Take a stainless steel ring 7 cm in diameter and 2.5 cm high
  • Fill the ring 2/3 of the way up using a piping bag
  • Add the chopped scallops
  • Remove the ring and finish off with freshly ground black pepper
  • Decorate the plate with a drizzle of olive oil, a few drops of balsamic vinegar and a fresh basil leaf