1 cleaned medium-sized squid
2 large halved scallops
10 warm mussels cooked à la marinière
5 warm clams cooked à la marinière
½ red pepper roasted skinned and seeded
½ yellow pepper roasted skinned and seeded
12 pousses épinard
Basil oil salt and pepper
Cut the peppers and squid into large triangles. Brush with oil before chargrilling them. Season and keep hot. Remove the mussels from their shells. Leave clams in half shells.
Heat a little oil in a pan and fry the leaves for 20 seconds maximum so they are slightly wilted.
Arrange the squid mussels clams and leaves on a plate. Seasonand dress with basil oil.
Sear the scallops 30 seconds per side. Season with salt pepper and lemon juice. Put them on top of the salad and serve.