Carrot, Scallop, and Orange Salad

20230730, #breakfastdiary 802, 27°C/occasionally cloudy A "spoiled at the last second" kind of breakfast — I finished the whole dish and then sprinkled ash (i.e., dried parsley flakes) all over it. Lesson learned: whenever possible, use fresh parsley, perilla leaves, or other herbs, finely chopped. 🥲 1. Julienne the carrots with a mandoline and salt them. Salt the scallops as well. 2. Peel the orange into a bowl, add the drained carrots and scallops, then mix in olive oil, wine vinegar, 1 part lemon juice, and 1/2 part wholegrain mustard.