Scallops with almond sauce and Marquesa shavings

Instructions:

• Shred 100 g of Marquesas and set aside.
• In a large frying pan, melt 30 g butter over a medium heat. Add 10 g chopped garlic and cook.
• Pour 120 ml of white wine into the pan and allow to reduce by half.
• Add 80 g almond paste to the pan and 120 ml fish stock. Mix and cook until slightly thickened.
• In a separate pan, heat olive oil over a medium heat. Season the scallops with 3 g pepper and cook for 1 minute on each side or until golden brown on the outside and tender on the inside.
• Place a portion of almond sauce on each plate.
• Place the scallops on top of the sauce and sprinkle with Marquesa shavings.
• Garnish with sprouts and flakes of salt.