3 variegated scallops
1/4 sheet brick pasta
30 g mayonnaise
10 ml tangerine juice
Mix mayonnaise with tangerine juice, rind and a little olive oil.
Salt and pepper variegated scallops, wrap in brick pasta and skewer. Fry in very hot oil.
In a glass, place a little mayonnaise, the skewer and finish with finely chopped spring onion.