Barbato Scallops 2.0

Method

1. Rinse the scallops to remove impurities. Separate the nut from the coral.
2. In a bowl, place the nuts. Add crushed garlic cut into 4 pieces, freshly ground black pepper, salt, extra virgin olive oil, and rosemary in large pieces. Mix and marinate covered for 15 minutes.
3. In another bowl, place the coral. Add salt, olive oil, and a few drops of lemon juice. Mix and marinate for 4-5 minutes.
4. In a small saucepan, bring a cup of water to a boil with a piece of lemon zest and a pinch of salt. Add the coral and cook over high heat covered for 4 minutes. Remove the zest and keep warm.
5. Heat a non-stick griddle until very hot. Place the scallop nuts and a few rosemary sprigs. Cook for 1-1.5 minutes. Flip and cook for another minute. Turn off heat, cover, and let rest for 30 seconds.
6. Remove the nuts from the pan and discard garlic and rosemary. Keep the nuts covered in a bowl.
7. Prepare the citronette: whisk the coral cooking liquid while slowly adding olive oil until an emulsified sauce forms.
8. Pour the citronette onto the bottom of a plate. Arrange 3 scallop nuts, cherry tomatoes cut into pieces, and the coral.
9. Season with a few drops of balsamic vinegar, lemon zest julienne, and pink peppercorns. Optionally add two capers.
10. Serve immediately.