Cut beet slices 4 m/m thick and 25 m/m by 25 m/m, count 3 or 4 slices per person,
Caramelize the honey then decook it with the wine, add the herbs and fruit juice, let reduce by half, filter before pouring over the beet slices, leave to marinate for 24 hours before use.
When reheating and reducing if necessary, the liquid should be syrupy.
Prepare the spiced beets, keep the scraps, cut them into small cubes for the skewers and mix the rest then add to the maceration juice, reduce this juice to ice, set aside,
Assemble mini-skewers with diced beetroot, flat-leaf parsley, diced apple, and diced pink radishes
When cooking the scallops in clarified butter, quickly on each side, pan-fry the beet slices in the same way, arrange them in a line across the plate, then place a walnut on each slice,
Add a pinch of vanilla salt to each nut, a few turns of the pepper mill
Streak on the left with beet juice reduction, longitudinally with scallops and on the other side another line of tomato coulis
Add a mini skewer on the beet juice side drizzled with balsamic vinaigrette and molded maniguette *decorate with a few diced tomatoes and chervil fluff.
*Maniguette berries must be crushed between two sauté pans
Recipe created by Hubert at Bistro d'Hubert
