1. Wash and gently dry the 2 baskets of lamb's lettuce.
2. In a blender, purée one basket of lamb's lettuce with the grape seed oil until you get a smooth green oil; strain.
3. Roll up the sheets of brick and cut into thin strips, like thin tagliatelle.
4. Mix into these strips of brick some of the lamb's lettuce oil as well as some grated Parmesan.
5. Form into small nests, season and place in a 150° C (300° F) oven for 10 minutes to dry.
6. Make a vinaigrette with the lamb's lettuce oil, balsamic vinegar, salt and pepper. Set aside.
7. Grate the lime zest and juice the lemon.

Preparing the scallops and finishing the dish

1. Season the scallops and bread them lightly.
2. Sauté lightly in lamb's lettuce oil, add the grated lime zest, the fresh grated ginger and deglaze with the lemon juice.
3. Finish cooking the scallops in the oven for 3 minutes at 150° C (300° F).
4. Wash and pick over the second basket of lamb's lettuce and season with the prepared vinaigrette.
5. On each plate, arrange three small bunches of lamb's lettuce with their brick and parmesan nests, the scallops and a couple drizzles of balsamic vinegar.

..........
Collaboration: Canetti Conseil. Photographe : François Bertram.