Recipe: Scallops in Massalé Cream

1 1 hour before your guests arrive, heat a good tablespoon of olive oil. When it is very hot, place your scallops in it (don't forget to make a small cut in the coral), salt and cook very quickly for 20 seconds on each side then remove from heat and cover.

2 Wipe your endives, remove the base and hollow them out 2 to 3 cm then cut the top of the leaves 4 to 5 cm, set aside, with the rest of the endive bodies cut them into brunoise and reserve.

3 Remove your scallops from the pan, put the same pan back on the heat with the juice they have released, add your endive brunoise to it, salt (lightly) pepper then sweat for 3 minutes, pour in the cream and massalé powder, let it cook gently for 7 to 8 minutes over low heat.
Then place your scallops on top and the pepper strips, turn off the heat and cover.
That's almost done, quickly season your endive tips (hazelnut oil vinegar salt freshly ground pepper) with a brush if you can.
Plating: on very hot plates the well-stewed endive brunoise then the scallops, the pepper strips and finally in between, the raw endive tips.
For tasting: on a spoon put a little endive stew 1/2 roasted shell and a raw endive leaf in your mouth, crunch and.....tell me.