Preparation

Scallops

1. Dehydrate scallop roe until completely dry, then blend into a fine powder.
2. Coat the surface of the scallops with the scallop roe powder.
3. Pan-fry the scallops until a golden brown crust forms.

Sobrassada Sauce

1. Heat olive oil in a medium-sized saucepan.
2. Once the oil is hot, add chopped shallots and cook until softened.
3. Deglaze the pan with white wine and reduce until the liquid glazes the shallots.
4. Add sobrassada and cream, cooking until the sobrassada breaks down and the cream begins to thicken.
5. Stir in lemon juice, then blend the sauce with a stick blender until smooth.
6. Pass the sauce through a fine sieve for a silky finish.

Roast Garlic Foam

1. Blend roasted garlic with water and olive oil.
2. Add egg as a foam stabilizer and blend until smooth and airy.

Crispy Zucchini Leaves

1. Flatten zucchini leaves and lightly coat with a small amount of olive oil.
2. Place the leaves between sheets of cling film and microwave for a few minutes until crispy.

Sauce Bois Boudrin

1. Mix olive oil, shallots, tomato puree, chives, chervil, tarragon, white wine vinegar, Tabasco, and Worcestershire sauce.
2. Stir well to combine all the flavors.

Plating

1. Start by adding a spoonful of Sobrassada sauce to the plate.
2. Place the halved scallops on the sauce.
3. Add edamame beans and a crispy zucchini leaf for texture.
4. Spoon the roast garlic foam beside the scallops.
5. Finish with the Sauce Bois Boudrin for a flavorful touch.