Rinse and dry the scallops. Cut the scallops into fine slices (about 3mm thick) with a sharp, thin kitchen knife.
Cut the garlic clove in half and rub it on a serving plate sprinkled with salt, so the garlic aroma can develop nicely.
Spread the scallop slices evenly on the serving plate, sprinkle with a tiny bit of sea salt and season with coarsely ground pepper.
Pick out the sorrel (*), rinse and shake dry. Cut the leaves into fine, narrow strips and sprinkle over the scallops. Drizzle olive oil generously over the top.
Alexander Herrmann’s tips Prepare the scallops and keep covered in the refrigerator until ready to serve. It is important that they are not seasoned until the very end.
The scallops must be very fresh.
Goes equally well with salmon or with sea bass.
(*) The sorrel takes the role of the lemon, which is usually used in such preparations. But with sorrel it tastes better here.
Serve with bread chips.
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