Petit Veil and scallop gratin

Put a frying pan with olive oil over medium heat, add the petit veil, sprinkle salt and white pepper and fry slowly.

Once the whole thing is browned, add additional olive oil. Roll the petit veil and fry it further, so that the oil is spreading throughout.

After stir-frying for about 5 minutes, add the white wine, white wine vinegar and vegetable soup, cover, and steam for about 1-2 minutes.

Remove from the heat and cut the petit veil in half. Thinly apply unsalted butter on a baking dish and arrange the petit veal veil.

Wipe the scallops thoroughly with kitchen paper, then sprinkle salt and white pepper, and arrange them on top of [4].

Put [A] in a bowl, mix well, and spread it on [5]. Pour over olive oil to moisten the surface, top with torn unsalted butter, place in an oven heated to 200°C and bake for about 10 minutes.

Once browned, remove from the oven and add Italian parsley, olive oil and lemon juice to finish off.