Recipe: Dome of pan-seared scallops

1 In a saucepan put your potato cubes, your salsify, your garlic cloves then cover 2/3 with water and 1/3 with whole milk, salt, cook approximately 15 minutes after boiling (test with the tip of a knife).

2 Then pour the contents into your vegetable mill (fine grid) let it drain well, then pass everything into a saucepan.

3 On high heat and with a wooden spatula dry out your puree, season well with salt and pepper, then remove from heat, add the chopped parsley and quickly mix in your 2 yolks.

4 In a large pan heat 2 tablespoons of olive oil, when it is very hot place your scallops in it, salt and pepper and sauté them for 1 minute then remove from heat.

5 Then mold your puree into 4 shells (or small oiled bowls), unmold them onto 4 warm plates, quickly arrange 8 scallop halves with for example small olive rings then pour a drizzle of sauce around.
*To return to our old "conversations": hence the usefulness of keeping poultry juice, roast juice, beef bourguignon, civet etc in small ice cube trays and keeping them on hand as for example to finish this recipe.