Cut 400g chicory and caramelise in 40g butter during 30 mins. Season with pepper, salt and nutmeg.
With your meat cleaver flatten 2 scallops till 1 mm thickness. Steam them during 5 mins and cool.
Warm 50ml jus de veau, add 2 tsp cognac and let de alcohol evaporate. Then add 20ml double cream and 1/2 tsp thyme leaves, bring to the boil and stir well to make the sauce.
Halve 8 hazelnuts and roast them in a hot pan.
Deep-fry the flattened scallops in 150°C arachide oil till golden brown,
Halve 4 scallops and panfry in a very hot pan in clarified butter, 30 sec per side
Use a serving ring to plate the caramelised chicory, cover it with the slices of scallop and finish with the scallop crisps.
Spoon the sauce around, with the hazelnuts.
Inspired by Peter Goossens
Follow me on Instagram @peterschoenmaker7 and have a look at my book 'Breakfast in Gascony' on Amazon for your Kindle
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