Scallops with bean and black lentil salad
Scallops without coral (7 units) sautéed with butter, garlic and thyme, accompanied by a salad of broad beans, black lentils, goat cheese, Peruvian chili pepper, tomato, red onion, parsley and coriander; seasoned with an acevichada sauce based on lemon juice, chili pepper and rocoto.
Allergens
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Molluscs
