Ingredients for 4 people
4 sprigs of rosemary
4 endives cooked in white stock
100 g of finely sliced snow peas
50 g of sugar
100 g of butter
1 teaspoon of Le Guérandais sea salt with herbs, ground pepper
½ bunch of chives
For the garnish: 12 slices of dried kumquats
100 ml olive oil
Reduce the juice of all 3 oranges and the grapefruit into a syrup. Work in the olive oil with a whisk.
Put the scallops and rosemary onto 4 skewers and brown them in the olive oil. Season with Le Guérandais Guérande fine sea salt with herbs, add ground pepper.
Chop the endives in half and caramelise them in the butter and sugar.
Sauté the sliced snow peas in a pan with a little olive oil. Season with Le Guérandais Guérande sea salt with herbs.
Place the scallop skewers on the plates. Carefully add the snow peas and endives. Pour on some citrus fruit sauce and season with Le Guérandais sea salt with herbs.
Garnish with slices of kumquat and a few chives.