This is an extrapolation of two ideas: using salumi to season seafood instead of kombu and our idea of compressed terrines. In this dish we have thinly shaved scallops and button mushrooms and layered them with slices of prosciutto. We then vacuum seal the ingredients to compress them and let the flavors marry. Once the ingredients have harmonized we put the terrine into the freezer to firm up so that we can slice it easily. The sliced terrine is then placed on the plate to temper and a leaf of dijonaise marinated romaine lettuce is placed on top of one slice of the terrine to add a spicy and creamy crispness to the dish.
Once again we have a vast number of paths we can travel with this idea, this dish being our first steps.
