Apricot salad with scallops

Ingredients for 4 servings:

• 12 scallop(s), shelled, without coral
• 12 large apricots
• 4 tbsp olive oil, fruity
• 1 lemon(s), the juice
• Black pepper, freshly ground
• Salt (Fleur de Sel)
• Clarified butter for frying
• 1 dashes white wine, dry, if needed

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

summer starter

Boil the apricots for 2 minutes, remove from the water, allow to cool completely, peel, and thinly slice. Arrange the slices in a fan shape on flat plates. Add a few drops of lemon juice to the scallops and fry in hot clarified butter. Remove from the pan and place three of the scallops in the center of each plate with the apricot slices. Deglaze the pan with the remaining lemon juice and a splash of white wine, if desired, and mix with the olive oil. Drizzle the oil over the salad, grind a little pepper over it, and scatter over a few grains of fleur de sel. Serve lukewarm. Serve with a Chardonnay or a fine Champagne.