Difficulty:[usr 3]
Preparing the beets:
Cut beet slices 4 m/m thick, count 3 slices per person,
Caramelize the honey then decook it with the wine, add the herbs and fruit juice, reduce by half, strain before pouring over the beet slices, marinate 24 hours before use.
When reheating and reducing, the liquid should be syrupy.
Scallop preparation:
Assemble the mini-skewers with diced beetroot, flat-leaf parsley, diced raw apple and diced pink radishes
When cooking the scallops in the clarified butter, quickly on each side (1 min), fry the beet slices in the same way in a little butter, arrange them in a line across the square plate, then place a walnut on each slice.
Add a pinch of vanilla salt* to each nut, a few turns of the pepper mill.
Streak on the left with the beetroot juice reduction, longitudinally with the scallops and on the other side another line of tomato coulis
Add a mini skewer on the beet juice side drizzled with balsamic vinaigrette and maniguette mold*
Garnish with a few diced tomatoes and chervil fluff.
*The maniguette berries must be crushed between two sauté pans, you will find them as well as the vanilla salt (prefer the one from Tahiti) in delicatessens such as the Grande Épicerie:www.lagrandeepicerie .en /
Bon appetit!
This is a unique recipe from Chef Hubert
