Hazelnut-Flavored Scallop Carpaccio

1. 1

   Dry roast hazelnuts in a skillet. Watch carefully as they burn quickly.

2. 2

   Let cool, and coarsely chop.

3. 3

   With a very sharp knife, cut the scallops in thin slices (2 or 3 depending on the thickness of the scallops) and arrange them in a rosette on 2 plates. Season with a drizzle of hazelnut oil, lime zest, salt, a little bit of pepper, dill, and chopped hazelnuts.

4. 4

   Cut the dark bread into cubes, and fry in a pan with a tablespoon of sunflower oil to crisp. Place on a on a paper towel to absorb excess grease.

5. 5

   Add to St. Jacques carpaccio and taste, if you want a stronger lemon flavor, place half a green lemon on the side of the the plate.

No additional tips available.