Recipe: Scallops from diving, abalones with watercress cream

1- In a saucepan, pour your cream, salt and pepper, then at boiling point add these watercress leaves, let them melt for 2 minutes then add your teaspoon of wakame which will give it its "iodized" flavor and blend this cream, turn off your heat and cover.

2- In a pan heat a good drizzle of olive oil then mark your scallops 1 minute on each side, salt, turn off heat and cover.

3- In another pan melt a nice knob of salted butter 1/2 when it becomes foamy add your abalones for just 2 minutes then turn off the heat and cover.
Plating.
Gently reheat your 3 preparations then on beautiful hot plates distribute your watercress cream and alternate your abalones and scallops.
Ps: Keep the watercress stems to make a good soup.
And like a good chef is also one who constantly seeks out artisans who produce good products.
So I present to you one of these rare and top products that are these small abalones fed on seaweed in a marine park at Aber Wrac'h in North Finistère.
Thank you to them www.francehaliotis.com