Recipe: Scallops with Sorrel Cream and Buckwheat Tagliatelle

1 Half an hour before your guests arrive, preheat the oven to 150 °C (300°F) (gas mark 5).

2 Roll your crepes and slice them into thin strips, like tagliatelle. Spread them on a non-stick baking sheet and place them in the oven for 6 minutes.

3 Meanwhile, heat 2 tablespoons of olive oil in a frying pan. When it becomes smoking hot, place your scallops in, season with salt and pepper, then cook them for 1 minute on each side. Be careful to make a small cut in the coral, this will prevent the boiling oil from splashing on you and those around you.

4 Transfer the scallops to a small dish and set aside at room temperature.

5 In the same pan, removing just the fat, bring your cream to a boil, add the sorrel stripped of its stems, washed and finely sliced. Do not salt but pepper. Remove the sorrel cream from the heat after 2 minutes of boiling.

6 Remove the tagliatelle from the oven, season with fine salt and set aside. When ready to serve, place your scallop plate and tagliatelle in the oven preheated to 200 °C (390°F) (gas mark 6 or 7) for 3 minutes and heat your sorrel coulis.

Plating: On beautiful hot plates, spread a base of sorrel cream, place the 4 scallops at the four corners and a bundle of tagliatelle in the center. At the last moment, sprinkle a few grains of fleur de sel on each scallop.