Vanilla scallops on roasted tarts

Ingredients for 1 servings:

• 1 clove(s) garlic
• 1 vanilla pod(s)
• 30 g butter
• some iceberg lettuce
• some remoulade
• 2 scallops
• 1 slice(s) of toast
• some sea salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

an appetizer

Peel the garlic and dice very finely. Heat 20g of butter in a pan over medium heat, stir in the garlic, and gently toast the slice of bread in the garlic butter on both sides. Remove any excess fat from the bread and let it cool. Then, using a small glass, cut out two slices of bread. Halve the vanilla pod and scrape out the seeds. Wipe out the garlic pan, heat the remaining butter in it, mix with the vanilla seeds, and fry the scallops over medium heat for two minutes on each side. Place the two slices of bread on a platter, top with a piece of lettuce leaf, and spread some tartar sauce on top. Place the scallops on the tartar sauce and sprinkle each with two flakes of sea salt. Garnish and serve as desired. 275 kcal per serving.