Ceviche of scallops with coconut cream, lemongrass and bergamot

 For 4 guests

• 4 beautiful scallops
• 1 rock lobster tail
• 200ml (7 fl oz) of coconut cream
• 2 bergamot leaves
• 1/2 lime juice
• 1/2 orange juice
• 1/2 lemongrass stick
• Some young shoots
• 1 lime zest
• Pink pepper
• Sichuan pepper
• Fleur de sel

The day before

In a sealed container (like Tupperware®) mix the coconut cream, the lime juice, the orange juice, the bergamot leaves, the finely chopped lemongrass stick and the Sichuan pepper. Close and let infuse in a cool place until the next day.

D day

Plunge shortly the rock lobster tail into boiling water so it turns slightly red. It must remain barely done. Drain and let cool, then chop it into thin slices.

Finely slice the scallops.

In the bottom of a plate pour some infused coconut cream, then place in layers the scallops and the rock lobster tail slices. Add a pinch of fleur de sel, some pink pepper and the lime zest.

Serve with sprouts.