- Salmon Tataki
- Arënkha Selection
- Baby leaf
- Japanese lemon sauce (Ponzu sauce)
- Remove the scallops from their shell, add salt and leave to stand for 15 minutes.
- Then, roast them using a blow torch until they are golden on the outside. Arrange the baby leaf on a large plate and place the salmon tataki and the scallops (cut into halves) on top.
- Drizzle over thin lines of the Ponzu sauce and mayonnaise and finally place the Arënkha Selection on top.