Millefeuille de Navet et Saint Jacques caramélisées

Millefeuille de Navet et Saint Jacques caramélisées

Shopping: serves 4, 16 scallop tops, 1 long turnip (navet), 1 leek, 2 oranges, saffron, a table spoon of sugar, butter, olive oil, frying oil, salt and pepper.

Method: clean the fresh scallop tops and lay them in water (ask Wout how to do that), or buy them pre-cleaned… Peel the turnip and cut it into thin slices. Melt the butter, add the sugar, the orange sauce plus the saffron, 10 cl of water, pepper and salt and cook it tender. (not too tender!) Cut the leek into julienne, wash it and dry it, and fry it in the oil. Sear the scallops, seasoned with pepper and salt, 30 seconds per side in a pan with a little butter. Build the plate with a few rounds of turnip, the scallops on top, then turnip and scallops again, and finally the fried leek and the sauce. Finish the sauce with a knob of butter (monter au beurre!!!) and dress the fish and the plate. Optionally finish the plate with a little salad.