Recipe: Scallops with Licorice

1 Thaw the scallop meats in the open air on a cloth, which helps dry them before sautéing in the pan.

2 While they thaw, prepare a rich fish stock, strain it, sieve it, remove the fat, and reduce it. Reduce by 3/4 over very low heat until you have just two or three ladles remaining.

3 Peel three red bell peppers raw (it's a bit tedious, but grilling them first would transfer some of the bitterness from the skin to the flesh). Cut the peppers into medium squares and gently melt them in a heavy pot with a spoonful of olive oil. Season generously with salt and pepper. Add a pinch of sugar.

4 Whisk the crème fraîche in a bowl until light, season with salt and pepper. Adjust the seasoning of the fish stock and fold it into the cream. Return to a gentle simmer until boiling. Keep it at a gentle boil for a moment to begin reducing the cream. Keep warm.

5 Take two ladles of white cream and melt a few pieces of licorice in it. Keep this blond cream warm. Be careful with the licorice! Use very little! If the licorice hits you immediately with its flavour, it's ruined! It should reveal itself at the finish, like a wine's aftertaste. That's when you'll succeed in marrying it with the natural sweetness of the scallops! The colour can also guide you, for contrast between your two creams, think of a light coffee cloud in fresh milk!

6 Place the smoked bacon slices on a baking tray and grill them (using the oven grill) until crispy. Watch carefully as cooking happens fast.

Finishing: Warm all your elements. Quickly sauté the scallop meats in a large pan with a spoonful of olive oil and a small knob of butter. Make sure the scallops have plenty of room in the pan (use two pans if needed): you must avoid them stewing in their own liquid, which happens if they're crowded. Cooking must be quick, over high heat, giving you a beautiful golden colour in just three minutes.

Service: Coat each hot plate with a generous spoonful of white cream, arrange the scallops on top, with a crispy bacon slice to their left and a spoonful of candied red pepper to the right. Distribute the blond licorice cream over the scallops.