1 no. Hokkaido Scallop large
100g Buchot Mussels
1 sprig chopped chives
Austrian Mountain salt
Sliced the Hokkaido scallop thinly into 3 slices. Steam the mussel for 1 min until the shell opens up and remove the meat.
Arrange the scallop and the steamed mussel in the shell.
Heat up the pan with butter, let the butter melt thoroughly until the bubbling foam subsides and brown flecks appear on the top.
Season with salt and lastly sprinkle with chopped chives.
Dish out the browned butter onto the scallop Carpaccio and Buchot mussel.