Rinse the 5 large scallops without corail, pat dry and season with salt and pepper. Put aside. Dice the shallot and blanch. Finely grate the peel of the organic lemon and only use the zest. Beat the butter until frothy, then stir in the remaining ingredients for the scallops. Shape the mixture into a roll, wrap it in foil and let it cool in the refrigerator for at least 3 hours.

For the puree, peel the sweet potatoes, wash them, dice them and cook them in salted water until they are soft. Allow to evaporate, add crème fraiche and ginger. Puree finely in the blender. Season to taste with salt.

For the sambal, peel the firm pear and dice it finely. Core the chilli pepper, finely dice. Mix all ingredients for the sambal and season with salt.

Preheat the oven to 220 ° C. Cover the scallops with a thin slice of chilled saffron mixture. Baked with top heat for about 5 minutes. To serve, put some chilli and pear sambal on the plates. First distribute the sweet potato puree, then the gratinated scallops. Serve garnished with dried chilli threads.

Mix the lillet and tonic in a glass. Add 2 ice cubes and garnish with a slice of grapefruit. Can be served as an aperitif before a meal.