Wild Herb Salad on Bed of Beetroot, Scallops Soaked in Crémant

Wash the baby wild herb salad and set aside. Then cut the beetroot into thin slices and let rest in a deep plate. Mix a vinaigrette with the vinegar, the oil, the honey and the grainy Dijon mustard. Then season to taste with salt, pepper and sugar and pour over the beetroot so that it can permeate nicely. Scatter the spring onions on top and mix.

Then finish the salad dressing. To do this, we put all the ingredients in a mug, which we shake vigorously so that everything mixes well. Then we fry the scallops in 2 tablespoons of grapeseed oil for 2 minutes on both sides so that they stay nice and translucent on the inside (depending on size). We put the scallops on a plate, which we cover with another plate.

We sweat the finely chopped shallot in the gravy of the scallops and deglaze with the crémant. We let this boil briefly and add the pieces of butter at a very low temperature and season with salt and pepper. In this sauce, we toss our scallops again shortly before serving.

Parallel to the scallops, we sear our Black Tiger Prawns with grapeseed oil and the chopped garlic. Then we arrange everything nicely. First the beetroot, then the wild herb salad with a little vinaigrette. Then the scallops and the tiger prawns. Place two mango slices as a fan on the plate as a decoration, sprinkle with chilli threads and sprinkle the balsamic cream over them. Sprinkle herbs, pomegranate seeds and edible flowers over the plate and Bon Appetit!