Step 1

Remove the scallops from their shells, season with a pinch of nutmeg and ginger and let marinate for 30 minutes.

Step 2

Meanwhile, slice the celery thinly and set aside.

Step 3

Wrap the scallops in the slices of lard without removing the roe. Pass them in the turmeric. Brown them in a skillet for 2 minutes, turning them on both sides.

Step 4

Serve scallops over salad greens in their shells. Top with 1 tsp. sour cream per scallop and sliced celery.