Scallop tartare

Remove the muscle from the scallops (100 g) and carefully pat them dry with a paper towel. After that, place the scallops in the refrigerator to cool and become firmer.

Meanwhile, cut the cucumber (50 g) into thin strips and place it in a bowl.

Add the juice squeezed from half a lime and half an orange, as well as olive oil (50 ml).

Mix in wasabi (2 g) for spiciness and flavor. Season the resulting mixture with salt and add erythritol to taste.

With a sharp knife, slice the scallops across the grain into thin slices. Arrange the sliced scallops on a cold plate to preserve their texture and freshness.

Drizzle the scallops with the prepared cucumber and citrus sauce. Finally, grate the zest of lemon, lime, and orange on top.