Provençal tomato nests seared and scallops with lavender blossom

Ingredients (serves 4)

• 8 medium-sized tomatoes, stems removed
• Olive oil
• 48 scallops, shelled
• Salt and freshly ground pepper
• 1 tsp of lavender flowers

Griddle preparation

1. Prepare and sear the tomatoes
Cut the tomatoes in half and remove half the seeds with a small spoon. Season with salt and pepper.
With a drop of olive oil, cook them on the side of the griddle, flesh side down, for 3 minutes.

2. Cooking the scallops
On the other side of the griddle, arrange the scallops. Season with salt, pepper, and sprinkle with lavender flowers. Cook quickly for 1 minute, then set aside.

3. Assembly and finishing
Turn the tomatoes over. Place 3 seared scallops in each tomato half and continue cooking for 3 minutes.

Just before serving, add a drop of olive oil and a pinch of fleur de sel to each tomato.

Serving

Serve immediately and watch the effect: a delicate, fragrant, and visually stunning dish, perfect as a starter or refined griddle bites.

Recipe by Patrick Asfaux for Vivaplancha