Recipe: Scallops with Kohlrabi

1 Steam the kohlrabi for approximately 35 minutes then cool, peel them (the skin is thick), slice to approximately five millimeters, set aside.
2/ Open and clean the scallop shells, trim them. Set aside.
3/ Chop the salad burnet and separately the chives, set aside.
4/ Oil the pans. Add 50g (1.75 oz) of butter for the kohlrabi and brown them on both sides then keep warm.
5/ Pan-fry the scallops over medium heat for one minute per side.
6/ In preheated plates, arrange four slices of kohlrabi on the edge drizzled with a drizzle of cooking butter, then add a drizzle of balsamic vinegar then a leaf of salad burnet and a pinch of Guérande salt, arrange the scallops in the center of the plate drizzled with a drizzle of cooking butter add a pinch of Guérande salt a pinch of Espelette pepper and a leaf of chives serve hot.