Recipe: Scallop Skewers

1- Cut your parsnips and potato into large chunks, pour into a saucepan and cover with water. Add 1 bay leaf, salt and cook at a gentle boil for 20 minutes.

2- Meanwhile, cut each scallop into 4 cubes, salt and pepper then heat 2 tablespoons of olive oil over high heat. Sauté your scallops for just 15 seconds, just long enough to color them, then remove with the juice onto a plate.

3- In the same pan, sweat your chopped shallot with a little butter then add the white wine, cream, salt, pepper and let reduce by half.
Then add the corals cut into tiny pieces. Cook for 30 seconds, remove the pan from heat and keep covered.

4- Drain your cooked parsnips and potatoes thoroughly (pressing). Pass them through a food mill then return to your saucepan and dry out with a spatula for 5 minutes on the heat (like choux pastry). Remove from heat then slowly add your hazelnut oil, correct the seasoning and keep warm covered.
Finishing the recipe
Prepare your skewers, 4 pieces of scallop on each and keep them warm in the oven preheated to 120°(th4)
For your sauce:
Add to your juice and corals the liquid released by the scallops, a few herbs then blend for just 5 seconds (there should still be some coarse grains).
Correct the seasoning and keep warm.
On a large flat plate crack your quail eggs (with a sharp knife blow)
then heat a crêpe pan with a little butter, slide in your eggs when hot, cook for 2 minutes then pour the pan by sliding the eggs onto your work surface and with a small cookie cutter cut nice circles.
On well-heated plates place a cookie cutter ring, fill it halfway with