Petit Veil and scallop gratin

Heat olive oil in a frying pan over medium heat, add the petit vert, sprinkle with salt and white pepper and fry slowly

Once the whole thing has browned, add the extra olive oil and continue to fry, turning the petit verts around to coat them evenly in the oil

After frying for a total of about 5 minutes, add the white wine, white wine vinegar, and vegetable stock, cover, and steam for 1 to 2 minutes

Remove from heat and cut the petit vert in half. Lightly coat a baking dish with unsalted butter and arrange the petit vert on top

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

Put [A] into a bowl, mix well, and spread it on top of [5]. Drizzle with olive oil until the surface is moist, top with torn pieces of unsalted butter, and bake in a preheated oven at 200°C for about 10 minutes

Once browned, remove from the oven and finish by drizzling with Italian parsley, olive oil and lemon juice