Ingredients

• 12-16 unités large sea scallops
• 250 g fresh samphire
• 125 ml sea buckthorn berries, fresh or frozen
• 1 moyenne shallot
• 60 ml dry white wine
• 5 ml maple syrup
• 30 g unsalted butter
• 15 ml olive oil
• 30 g hazelnuts
• to taste salt and freshly ground black pepper

Instructions

1. 1

   Toast the hazelnuts at 180°C (350°F) for 5 to 7 minutes, then cool and roughly chop.

2. 2

   Cook the shallot in a little butter, deglaze with white wine and reduce by half.

3. 3

   Add sea buckthorn berries and maple syrup. Simmer 5 to 7 minutes, blend, strain, then whisk in the remaining butter. Season and keep warm.

4. 4

   Rinse the samphire and sauté it quickly in olive oil for 2 to 3 minutes, just until warm and crisp.

5. 5

   Pat scallops very dry and season them. Sear in a hot skillet for 1½ to 2 minutes per side.

6. 6

   Serve scallops over warm samphire, spoon over sea buckthorn sauce and finish with toasted hazelnuts.