Put 4 big scallops in the freezer for 1 hour, which will make it easier to slice
Bring 25ml Calvados and a splash of water to the boil with 1/2 tbsp caster sugar and boil for 5-8 mins to make a light syrup
Peel a pear and cut lengthwise in 1/2 cm slices, then cut into cubes, marinate in 1 tbsp apple vinegar
Hack 10g hazelnuts and fry them in 1 tbsp olive oil with a pinch of sea salt till golden brown
Then heat 15g salted butter, add 1 tbsp hacked rosemary and fry till the butter is foamy, golden brown and smelling nutty
Pour the hot butter over the scallops, follow up with dripping the Calvados syrup and finish with the hazelnuts and some cress
(Here the original recipe in Dutch)
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