For the marinade
1- Split the vanilla pod into two parts in the lengthwise, scrub the inside with a knife to collect the seeds.
2- Mix with the hazelnut oil.
3- Cut the scallops into fine slices. Arrange them in a big plate.
4- Paint the scallops with the vanilla marinade.
5- Leave it to marinate for 15 to 20 minutes.
6- Keep cool in the fridge.
With the help of a cookie cutter, arrange the scallop slices in different layers, on the top of each carpaccio, add some Friseline leaves (top of the leaf). Finish the presentation with some marinade drops.
- 2 Friseline
- 24 Scallops (6 per person)
- 10 cl of Hazelnut oil
- 1 Vanilla pod
- Salt and Pepper