Instructions

Scallop
Defrost, and lightly incise the top of the scallop.
Sear in a warm frypan with the grapeseed oil and season.
Cook for 1-2 min.
Add the butter, flip the scallop, and cook for 1 more minute.
Rest 1 min before to plate up.

Cress cream
Boil the cream and reduce by half.
Season and add the cress.
Mix well and strain.
Adjust the cream consistency with the chicken stock.

Candied potato
Peel and cut the potato with a round mold.
Cook in vacuum bag with the oil, salt, and pepper in steam oven at 85°C for 60 min.
Sear on a grill.

Cress oil
Heat the grapeseed oil at 40°C.
Mix with the cress and strain.
Keep in refrigerator in a sauce bottle.

Potato mousseline
Make a purée with the rest over of potato.
Add the milk and butter.
Season.

Plate up
Dispose the cress sauce in a deep plate.
Add the candied potato and scallop on the top.
Finish with the cress oil.
Plate up the potato mousseline on the side of the plate.
Add the baby cress, hazelnut, and crispy scallop.

Chef's advice

Defrost the scallop in 100g of water at 55°C with 1g of salt for 5 min. Reserve in refrigerator on kitchen paper.