Seafood plate

The oceans are rich on food and offer an abundance of different fish, shellfish, shells, and seaweed all with distinct flavours. I created a plate that is very simple to prepare but looks fantastic. Apart from the ingredients, you need some empty scallop shells for the presentation.
I used dried Wakame seaweed and black Beluga lentils both can be bought in well-selected grocers or special shops.

Ingredients | Serves 4

8 – 12	scallops
8 – 12	uncooked large shrimps
4	pieces of dried Wakame seaweed
200 g	black beluga lentils
400 g	sweet peas
2 Tbsp	yuzu or lemon juice
	Salt, pepper for seasoning and Rapeseed oil

Preparation

Soak the dried Wakame seaweed in plenty of water until they are entirely rehydrated – about one hour.
Then remove from the water and set aside. Keep the water.
Boil, the beluga lentils in 500 ml, salted water for 20 minutes until tender.
Use the water from the seaweed and cook the sweet peas until tender. Pass them through a sieve to remove the skins – to have a fine puree. Rewarm the puree and season with salt and pepper to taste.
Fry the whole shrimps in some oil until they turn red and cooked.
Fry the scallops on both sides until browned.
Before serving, add the yuzu or lemon juice to the sweet pea puree. If necessary, add a drop of water if the puree is too thick.

Serving | Place a scallop shell facing down, spread the seaweed over it. Then spoon some lentils next to it, add two or three shrimps. Place another shell facing up on the plate and put two or three scallops inside. Spoon the sweet pea and yuzu puree around them. Serve immediately.