Scallops’ rosette/ Ajo Blanco with chives / Extra virgin olive oil

For the limedressing:

100ml extra virgin olive oil
1 Tbs. honey
Juice from 1 lime

For theajo blanco:

170gr almonds (without their skin)
720ml cold water
2 garlic cloves
225grsourdough bread
7ml apple cider vinegar
22ml extra virgin olive oil
1 tsp. chives

Preparation method

Prepare the lime dressing and marinate the scallops for 2-3 mins. Remove, dab with absorbent paper and cut into thin slices.
For the ajoblanco, mix all the ingredients at high speed and pass the mixture through a sieve. Add the chopped chives and mix.
Serve the ajoblanco and place the scallops’ rosette on top.Finish the dish with raw extra virgin olive oil.