SAUTEED SCALLOPS MARINATED IN ORANGE SERVED ON SEA FOAM
WITH MUSSELS GUAJILLO VINAIGRETTE, AND
FENNEL SALAD WITH ENDIVE, PECANS, AND AVOCADO

FOR THE MUSSELS "GUAJILLO" VINAIGRETTE:
8 oz Mussels juice (you get the juice cooking fresh mussels with white wine, shallots, thyme, laurel, fresh pepper, like mariniere)
1 oz extra virgin olive oil
1 Guajillo chili
salt & pepper
1 tomato
1 garlic clove
4 leaves oregano
FOR THE FENNEL SALAD:
1 cup sugar
2 cups water
1 big fennel root
4 oz olive oil
fresh thyme and laurel
1 oz pecans
2 fresh endives
1/2 avocado
1 leek
corn oil for deep fry
1/2 oz balsamic vinegar
1 1/2 oz extra virgin olive oil
salt & pepper
FOR THE SCALLOPS:
12 pieces giant scallops
1/2 oz olive oil
salt & pepper
The juice of one orange
The zest of the same orange
1 oz. cointreau
FOR THE SEA FOAM:
10 oz mussels juice
2 oz fresh cream
salt & pepper
FOR DECORATION ON THE PLATE:
2 peeled tomatoes
10 oz poached french green beans
2 oranges peeled and cut in clusters

TO PREPARE THE SEA FOAM:
I suggest to prepare this one day before and keep in the refrigerator. You will need a siphon (the same you use for the chantilly cream).

Mix the mussel juice, the cream, salt and pepper in the siphon (see instructions before using the siphon and keep it in fridge.

TO PREPARE THE MUSSELS GUAJILLO VINAIGRETTE:
First do the guajillo paste. Cook in the oven at high temperature, tomato, the chili and the garlic with salt, pepper, oregano and olive oil. Then mix well in a blender all the ingredients and in a pot reduce at low heat by half that preparation

Reduce the mussels juice by half, pour mix with extra virgin oil and 2 spoons guajillo reduction. Cholula sauce
Heat the sauce before serving and mix again

TO PREPARE THE FENNEL SALAD:
Cut the fennel in clusters, choose the four nicest and cook them very slow for two hours in water, oil, sugar and herbs. For the salad cut the pecans in slices, the endives in slices and the avocado in cubes At the last moment mix together the ingredients with salt, pepper, virgin olive oil and balsamic vinegar. Stuff the fennel. Slice in thin "julienne" the leek and deep fryer in corn oil. Cover the salad with fried leek.

TO PREPARE THE SCALLOPS:
In a Teflon pan saute with little olive oil the giant scallops, add salt and pepper

SETTING THE PLATES:
Decorate the plates with a star made with tomato and french beans in the middle of each plate. Fix the fennel salad around it, the warm scallops, the vinaigrette, the sea foam with the siphon and serve immediately.

Servings: 4
Source: Chef Thierry Blouet