1/2 cup chopped parsley

1 tsp grainy mustard

1 cup fresh leamon juice

1/2 cup of coconut cream

Salt and freshly ground pepper

 

Place the scallops in a bowl and cover in fresh leamon juice. Place cover over bowl. Refrigate for 24 hours. Now drain and add coconut cream, mustard, parsley, salt, pepper and chives. Serve on lettuce cups or in half and avacardo. Sprinkle with chives and pink pepper corns.