Scallops & Pickles

Clean the cauliflower and cut the heads.

Peel the carrots and then cut them in julienne.

Make the marinade with the white wine, the yuzu juice, the white vinegar, the water and a pinch of sugar.

Divide the marinade into two little pans then as soon as it boils, throw the carrots in one pan and the heads of the cauliflower in the other one.

Wait for the marinade to boil and put the carrots and the cauliflower into two hermetically sealed boxes. Put the boxes for three hours in the fridge.

Cut the scallops in thin slices and put them in the plate, put on them the cauliflower and the carrots.

Season with the fleur de sel and the olive oil and decorate with the peels of the fresh herbs.