Recipe: Pan-seared scallops Vianésienne style

1 Bring 2.1 qt (2 liters) of salted water to boil, add a pinch of thyme flowers.

2 Combine all your brunoise* except the preserved peppers, boil for 4 minutes then add the peas for 1 additional minute, drain and plunge your colander into ice water for 2 minutes, drain again and set aside in a bowl.

3 With a clean cloth, pat your scallops dry and prepare 4 equal portions on your work surface.

4 Set up 2 pans on 2 burners, pour 1 tablespoon of olive oil and a knob of butter into each, when very hot pour one portion of scallops into each pan, salt and pepper and sauté over high heat as quickly as possible (about 30 seconds) as soon as they are golden remove from heat and pour everything into a colander set over a bowl, then put the 2 pans back on the fire and repeat the operation, this way your scallops will be "seared" and not boiled and above all keep your pans without washing them.

5 In these 2 pans pour half the juice released by your scallops, add half of your preserved peppers, then the tomato squares, the sliced olives and cook for about 3 minutes, add your brunoise salt and pepper with Espelette powder, pour in your chopped garlic, cook covered for another 3 minutes then at the last moment add your basil chiffonade then turn off by putting a lid.

6 Just warm your scallops (one turn in the pan) then arrange them harmoniously in the center of a dish surrounded by your Provençal garnish or arrange quickly on hot plates.

Brunoise: tiny 2 mm squares

*Vianésienne style: this designation comes from an old recipe served in the Mouriès region near the Baux de Provence valley.