Scallops with chicory

Ingredients for 4 servings:

• 400 g chicory
• 8 scallops
• 1 lime(s)
• 1 lemon(s)
• 125 g butter
• 3 tbsp dry white wine
• 3 tbsp port wine
• 1 tbsp double cream
• 20 g sugar
• salt and pepper
• Cayenne pepper

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 10 minutes

Don’t wash the chicory stalks, just wipe and clean them thoroughly. Using a large knife, cut diagonal slices from the tip of the vegetable, discarding the bottom end with the bitter stalk. Mix everything in a large bowl and separate the leaves well with your hands. Open the scallops, wash them under running water, and remove the nuts with the coral. Set aside. Using a sharp knife, slice the lime zest very thinly and cut it into as long but very fine strips as possible (or use a zester). You will need two pinches of these strips. Squeeze the juice from the lime – you should get 2 tablespoons. Squeeze 1 tablespoon of lemon juice. Drizzle the chicory with 2 tablespoons of lime juice and sprinkle with 20g of sugar (this prevents the chicory from turning black during cooking). Now add two pinches of salt and a few turns of the pepper mill, mixing everything thoroughly with your hands. Melt 25g of butter in a large saucepan or frying pan (the chicory should be as thin as possible). When the butter begins to foam, add the chicory and let it release its liquid for 2 minutes, stirring constantly. Now add the lemon juice and continue cooking over high heat for one minute, but no longer, turning constantly. Season the scallops with salt, pepper, and cayenne pepper. Heat a non-stick frying pan, add a few drops of oil, and fry the scallops over high heat for one minute on each side. Remove from the heat. In a small saucepan, add the white wine and port wine and reduce over high heat. Add the double cream, let it bubble again, and then whisk in 100g of butter, added in small, ice-cold pieces. Season to taste with salt, pepper, and a little lemon juice. Place a generous spoonful of chicory on each warmed dessert plate and place two scallops with their coral on top. Cover the scallops with a little of the sauce and garnish with lime zest.