Recipe: Roasted Scallops on Macaire Apple

1 Preheat your oven to 390°F (200°C) (gas mark 6-7).

2 Wrap your potatoes in aluminum foil and place them in the middle of the oven, they will cook for about 1 hour (test by inserting a needle).

3 Meanwhile, in a saucepan, heat your olive oil, add your 4 half cloves of garlic, the thyme and wild thyme, salt and pepper with a little Espelette or Cayenne, just bring to a boil, cover and remove from heat (infusion).

4 Prepare the black olive gastrique:
In a saucepan, pour your vinegar and sugar, when it becomes like caramel, add your olive puree and your poultry stock (or water), bring back to a good boil, salt and pepper, stir with a whisk, then when it becomes syrupy, pass through a fine sieve into a small bowl and add a few drops of cold water to stop the cooking.

5 Your potatoes are cooked, take them out of the oven, open them in 2 and with a large spoon remove all the flesh and put it on your work surface, then strain your garlic infusion and pour it over the hot potato flesh, then with a fork mash everything until it reaches the consistency of a puree. Then by hand make 4 small thick pancakes (blini size)
In a large pan pour a little olive oil and butter, then roast them 3 minutes on each side and place them on a small baking sheet in the just-heated oven with the diced candied tomatoes beside them.

6 You will now go to the table, heat your pan with olive oil and butter, then roast your scallops for 1 and a half minutes on each side, season and turn off the heat.
All you have to do then is plate your dishes which should be very hot.
Place a small Macaire potato blini in the middle, then the scallops on top in a rosette and the candied tomato dice arranged around