For the scallop tart, cut 4 rounds of puff pastry using a cookie cutter. Bake for 15 minutes at 200°C between two baking sheets to keep the dough flat.
Prepare the beetroot caramel: Heat the honey in a saucepan until it caramelizes, then add chopped beetroot. Stew briefly, add sherry vinegar, and cook for 5-10 minutes. Blend and emulsify with 5 cl olive oil.
For the orange coulis, reduce orange juice in a saucepan to a syrupy consistency. Add lightly crushed Sichuan pepper, cool, then blend with 3 cl olive oil and lemon juice.
Crab salad: Heat cream in a saucepan, add cilantro and crab meat. Stew, incorporate chopped candied tomatoes, season, and reduce until thickened.
Slice scallops thinly. Arrange in rosettes on an oiled plate inside a ring mold, remove mold, brush with olive oil, and season with flower salt and Sichuan pepper.
Mango tartare: Dice mango flesh, mix with lime juice, a touch of olive oil, salt, and chopped cilantro.
To finish scallops: Bake rosettes for 2 minutes, reseason with salt, brush with olive oil, and add finely grated lime zest.
Stir chives into the crab mixture just before serving for freshness.
Place a puff pastry round in the center of each plate. Add a quenelle of firm crab stuffing to avoid sogginess.
Top with scallop rosette, a spoonful of mango tartare, and mesclun leaves.
Garnish with dots of beetroot caramel and lines of orange coulis.
This sophisticated dish is a signature creation by Chef Hubert.
