Scallop Salad with Parmesan Crisps

Prepare all the ingredients.

Parmesan crips: Trim the sandwich bread.

Mix the crustless bread into crumbs...

...and mix with grated parmesan.

Using a teaspoon, place 8 stacks of this preparations on a slightly buttered baking sheet.

Roll them out in disks of 8 cm diameter.

Bake in hot oven 180°C for 5 minutes.

When finished, remove them quickly from the baking sheet and mold them to form a curve. Leave to cool.

Clean, rinse and dry the scallops.

Oil the scallops both sides.

In a salad bowl, mix the lemon juice, vinegar and the rest of olive oil.

Add salt and pepper.

Season the mache with this vinaigrette...

...and dress it on serving plates.

Fry the scallops in hot pan, 20 seconds each side.

When finished, remove them from the pan and place them on the seasoned mache.

Coat the scallops with the cooking juice.

Sprinkle them with paprika.

Serve with the parmesan crisps.