8 scallops, Royal Greenland
1 dl (about 60 g) durum flour
20 g butter
3 tbsp vegetable oil
5 sprigs of thyme
5 sprigs of rosemary
1 clove of garlic
150 g green peas
20 pea shoots
100 g boiled beluga lentils
30 g Comté cheese
100 ml cold pressed rapeseed oil
1 small bunch of dill
Salt and white pepper, freshly ground
Mix the dill with the oil and season with salt and pepper.
Season the scallops with salt and pepper and toss them in the durum flour.
Tie the herbs together with cotton kitchen twine and crush the garlic.
Heat a little butter and oil in a pan, allowing the butter to brown before adding the onions, scallops, herbs and garlic.
Fry until golden, about 2 minutes on each side.
Sauté the peas and lentils in dill oil, remove the saucepan from the heat and then lightly turn the finely chopped Comté cheese and season with salt and pepper. Arrange the mixture with the pea shoots, dill oil and hot scallops.