Recipe: Seared Scallops with Chervil Root Mousseline

1 In a saucepan, pour your milk, a little coarse salt and in a small tea infuser ball add the thyme, bay leaf and crushed garlic.

2 Bring to a boil, add your chervil root cubes, cook over low heat for approximately 20 minutes.

3 Drain them then pass them through the fine grid of your food mill then place them in a saucepan and with a whisk add 0.3 cup (6 cl) of olive oil, season with salt and pepper, add a little milk if it is too thick, turn off the heat and cover.

4 Just before serving, in a pan pour the remaining olive oil and sear the scallops 1 minute on each side, season, cover and turn off your heat.
Plating:
In nice hot plates place a small mound of this excellent puree warmed slightly then your scallops on top, pouring over them the small amount of juice remaining in your pan.
*Keep the remaining milk for example for cooking a ray wing.