Black radish canapés with scallops

Ingredients for about twenty canapés One medium black radish - 300 g scallops - 3 tablespoons olive oil (15 ml) - 120 g mayonnaise - pepper, parsley and julienned carrots for decoration. Preparation time: 20 min - Level: easy - Cost: a little expensive 1- Fry the scallops in the olive oil for 6/7 minutes. If overcooked, they become rubbery. Let cool slightly. 2- Set aside the coral and crumble the scallops with a fork. 3- Select the orange coral pieces and mash them with a fork. 4- In a bowl, mix the scallops, coral and mayonnaise. Place in the refrigerator. 5- Peel the black radish and cut it into half-centimeter slices. Remove the scallop mixture from the refrigerator and place a teaspoon on each black radish slice. 6- Decorate with pepper, carrot filaments and parsley. Refrigerate before serving. Recipe provided by Linda Louis, from Cuisine Campagne. See Linda Louis's blog, Cuisine Campagne