Difficulty: Intermediate
Preparing the beets: Cut into 4 mm thick slices (3 per person). Caramelize the honey, deglaze with wine, add cinnamon, ginger, cardamom, and juices. Reduce by half, strain, and marinate beets for 24 hours. Reheat to syrupy consistency.
Scallop preparation: Assemble mini-skewers with diced beets, flat-leaf parsley, diced green apple, and pink radishes. Sear scallops in clarified butter 1 minute per side. Fry beet slices similarly. Line slices on a square plate, top each with a scallop. Season with vanilla salt and pepper. Drizzle beet reduction on left, scallops center, tomato coulis on right. Add skewer with balsamic vinaigrette and crushed maniguette on beet side. Garnish with diced tomatoes and chervil.
*Crush maniguette berries between sauté pans. Find with Tahitian vanilla salt at delis like La Grande Épicerie: www.lagrandeepicerie.en/
Bon appétit!
This signature recipe from renowned Chef Hubert showcases expert technique for an elegant seafood dish.
