Scallop Tart with Avocado Purée and Summer Lettuces with Lime Vinaigrette, a recipe from Per Hallund

Ingredients

• - 1/2 sheet of frozen puff pastry
• - 3 corks
• - 1/2 zucchini
• - 4 large scallops in their shells
• - Flour for the work surface
• - 1/2 avocado
• - 50 ml (3 tbsp.) olive oil
• - Juice of 1 lime
• - 25 g (1 oz.) Parmesan
• - Chopped chives
• - 1/2 head curly leaf lettuce
• - 1/2 box of rocket (arugula)
• - 1/2 box of lollo rosso lettuce
• - 1/2 bunch chives, chopped
• - 50 g (2 oz.) grated Parmesan
• - Zest of 1 lime + juice of 1/2 lime
• - Salt and pepper