Sea scallops, endive & clementine sabayon

‍Preparation

Smoked Sea Scallop

1. Cold smoke fresh sea scallops (300g–400g each) with cherry wood for a delicate, fruity aroma.
2. Reserve until ready for further preparation.

Braised White Endive

1. Tie sliced orange with white endive and season with sea salt and black pepper.
2. In a medium pot, gently simmer shrimp stock to keep warm for the sauce.
3. In a separate rondo, toast juniper berry, coriander seed, fennel seed, white pepper, long pepper, bay leaf, and thyme over medium heat until aromatic.
4. Add shallots, carrot, celery, and endive trimmings. Sweat until softened.
5. Deglaze with Chardonnay wine and reduce. Add the warm shrimp stock and heat slightly.
6. Place the white endive into the pot, cover with a cartouche, weigh it down with a small rack, and place a lid on top.
7. Bake at 150°C for 1 hour.
8. Remove the endive, cool immediately in a blast freezer, and strain the cooking liquid. Reduce to a glaze.
9. Untie the endive and cut in half.

Poached Clementine

1. Toast cinnamon stick, cloves, star anise, long pepper, Sichuan pepper, and black pepper in a pan.
2. Caramelize honey to a light blond color, adding a vanilla pod.
3. Deglaze with champagne vinegar and stir in white wine. Add the toasted spices and reduce slightly.
4. Let cool, then vacuum-seal with peeled clementine segments.
5. Sous vide at 90°C for 15 minutes, then chill in ice water.

Blood Orange Sabayon

1. Reduce blood orange and Sunkist orange juice over low heat until syrupy. Strain.
2. Melt unsalted butter over low heat, then increase to medium. Skim the milk solids and allow the butter to turn golden brown. Strain if needed.
3. In a Thermomix, cook egg yolks and whites at 85°C on speed 3 for 25 minutes until pale and airy.
4. Gradually incorporate reduced blood orange and lemon juice.
5. Slowly blend in the brown butter to emulsify. Season with sea salt and black pepper.
6. During service, loosen with vegetable stock for a smooth texture.

Blood Orange Chips

1. Slice blood oranges thinly using a slicer on setting 1.
2. Dip in sugar syrup (100g sugar, 200ml water) and soak overnight.
3. Dehydrate overnight until crisp.

Parsnip Chips

1. Finely slice parsnips using a Japanese mandoline, then cut into julienne.
2. Deep-fry at 170°C until golden and crispy.
3. Drain on paper towels and season with sea salt.

Clementine Powder

1. Dehydrate leftover clementine peels from the poached clementines until completely dry.
2. Blend into a fine powder.

Plating

1. Season scallops with sea salt and black pepper. Sear on a plancha until golden. Finish in a pan with foaming butter, garlic, and thyme, basting for flavor.
2. Flatten endive halves between parchment paper using a pot. Sprinkle lightly with brown coconut sugar and sear on a plancha until caramelized. Transfer to the oven for 30 seconds and finish with the endive glaze.
3. Warm a poached clementine segment in its juice and place on the plate.
4. Arrange the scallops and endive.
5. Garnish with fried parsnip chips, clementine powder, and blood orange chips.
6. Serve 25g of blood orange sabayon emulsion in a silver pot on the side.