n.10 approx. shortcrust tartlets with brisé pastry large size
n.10 – Scallops
n.2- red onions
Brown the scallops on both sides in a non-stick frying pan, pour the salad over the tartlets and dress with a pinch of salt and olive oil. Put on the sides, the red onion cutted into thin strips and the salmon eggs over the scallops.