Carpaccio of scallops with lemon oil and pomegranate

First, we start with making the lemon oil.

For this, we need the zest of an organic lemon. The easiest way to do this is with the Premium Classic Grater from Microplane.

We heat up some olive oil in a small saucepan and add the lemon zest. For those of you who live by the motto "sour makes you happy", use more lemon. For those who prefer less sour, use less.

Now we let the saucepan sit on the stove at very low heat so that the oil can absorb the lemon flavor.

Next, we prepare the carpaccio. For this, we need a sharp knife, such as the Janus series chef's knife from Nesmuk, and we slice the scallops into very thin slices.

If you're lucky enough to have fresh scallops, you'll need to open them first, of course. To keep all your fingers intact, we even have an oyster glove in our assortment.

But back to the topic: After the oil has cooled down and you have arranged the scallop slices on a plate, simply drizzle the scallops with the lemon oil, add pomegranate seeds to your liking, and give the dish the final touch with Fleur de Sel.

Butch wishes you bon appétit.