From the restaurant Secret Square
A romantic dish to make on a special occasion so that your loved one can enjoy a treat that also happens to be light!
In a bowl, dice up a small avocado and one quarter papaya. Mix and season with salt, pepper, and a few drops of Xères vinegar. Set aside at room temperature.
In a bowl cut the other half of the avocado into pieces, salt, pepper, add the squeezed lemon juice, 4cl of apple juice and olive oil. Mix all together until you get a thick sauce.
Renew the same operation with the quarter of papaya: lemon juice, 4cl of apple juice, salt, pepper and olive oil. Mix all together. Set aside.
Pour the virgin sauce: finely chisel the shallot. Chop up a few capers with a pestle.
In a bowl pour 4 tablespoons of paprika flakes. Add 5 table spoons of olive oil, table spoon of soya sauce, the finely chiseled shallot and the capers. Mix everything together and set aside at room temperature.
Cut the 2 leaves of phyllo dough in squares of about en 9 cm par 9 cm. Use a brush to baste with olive oil and place them in an oven preheated to 180° (thermostat 6) about 7 minutes until they have coloring.
Spread the avocado-papaya tartare on the squares of phyllo dough. Set aside.
Slice up the scallops in a bowl. Baste with a little olive oil and put them in a very warm oven (240°/thermostat 8) about 1 minute.
Place the scallop slices on the raw avocado like a carpaccio. Sprinkle with a pinch of Espelette pimento.
Present the scallops in a plate and place all around a mix of avocado sauce, papaya sauce and virgin sauce. Serve immediately.