Flavors of QuebecPreparation time: 15 minutes
Marinating time: 1 hour
Cooking time: A few moments

French chef Thierry Daraize, who has lived in Quebec for many years, apprenticed with Michel Guérard, the inventor of nouvelle cuisine and a great master of "spa" cooking. Thierry offers us a fresh light recipe for scallop seviche that delights the eye and enchants the palate.

1. slice the scallops into halves or thirds and place in a deep container; 
2. pour on the lime juice, olive oil and balsamic vinegar; 
3. add the salt and pepper, Tabasco, peppers, 1/2 mango, shallot and tomatoes; 
4. poach the lemon zests for several moments and candy with 1 tbsp. sugar; 
5. add to the other ingredients; refrigerate and marinate for 1 hour.

Finishing and presentation

1. make a crunchy phyllo basket (1 per serving); 
2. place on the plate at a slight angle;
3. mash the remaining half mango in a bowl with a fork; whisk with grapeseed oil to make a purée;
4. pour the scallop mixture into the baskets, letting it overflow onto the plates;
5. decorate with mango purée, edible flowers and a few herbs. 

Clos Dupont Muscadet-sur-lie