Inspiration

Ingredients

• 4 Scallops
• 1 potato
• 1 ripe avocado
• 80ml Oliva Verde Líquida
• 5g chopped parsley
• Pepper and salt

Preparation

1. Open the scallops, separate the flesh from the intestines and rinse with ice water to remove sand and impurities.
2. Carefully remove the flesh from the shell so as not to damage it and store in the refrigerator.
3. Clean the shells well and keep them as we are going to use them for dressing.
4. Peel the potatoes and cut them with a mandolin into slices of +/- 2 mm. Cut the slices into fine strips with a knife.
5. Deep-fry the potato slices until they are evenly golden. Degrease on a kitchen paper and keep.
6. Peel the avocados and cut into ½ cm slices.
7. Dress the sliced scallops in the shell, together with the avocado slices and the potato straw.
8. Finish with the Oliva Verde Líquida, the chopped parsley, a pinch of salt and freshly ground black pepper.