The scallops are prepared (i.e., the adductor muscle should be removed) and placed on pieces of lemongrass. They cure with the salt (brine) for 10 minutes.
Season with salt and pepper, and fry in a hot pan in olive oil for about 1 minute.
Mozzarella Salad:
The mozzarella is cut into coarse pieces and tossed with chopped basil and olives.
The tomatoes are halved, and the seeds removed. The tomatoes are cut into smaller pieces and tossed with the mozzarella mixture. Finally, season well with salt and pepper.
Plating:
The salad is placed in a small, deep plate with the scallops on top. Drizzle with oil and lemon juice.
