For the scallop tart, cut out 4 rounds of puff pastry using a cookie cutter, bake for 15 minutes in the oven at 200°C between 2 baking sheets to prevent the dough from swelling.
Prepare the beetroot caramel:heat the honey in a saucepan and as soon as it caramelizes, add the beetroot cut into pieces. Leave to stew then add the vinegar. Cook 5 to 10 minutes. Mix and mount with 5 cl of olive oil.
For the orange coulis, heat the orange juice in a saucepan until it reduces, you should obtain a syrupy consistency. Add the lightly crushed Sichuan pepper and let cool. mix with 3 cl of olive oil and lemon juice.
Crab salad, heat the cream in the saucepan, add the coriander and the crab meat, allow to stew and add the chopped candied tomatoes. Season and reduce until thickened.
Cut the scallops into thin cutlets, put olive oil on a dish and place the slices in rosettes inside a circle, remove the circle, brush with olive oil, add flower salt and crushed Sichuan pepper.
Mango tartare:cut the mango flesh into small cubes and add lemon juice, a little olive oil, a pinch of salt, chopped coriander. mix well.
To prepare:Put the rosettes of scallops in the oven for 2 minutes, then salt again and brush with olive oil, add finely grated lime zest.
Add the chives to the brown crab stuffing at the last moment to spice it up.
Put a circle of cooked puff pastry in the middle of the plate.
Place the brown crab stuffing (it must be sufficiently "dry" so as not to soften the puff pastry).
Place the rosette of scallops, then a little mango tartare on top.
Finish the layering with a few leaves of arugula or mesclun.
Decorate the plate with a few dots of beet caramel and a few "lines" of orange coulis.
It is a creation of chef Hubert
