1. Cut the scallops in half.
  2. Keep them flat on a paper towel at +3° C.



Curry butter


  1. Heat a knob of butter in a saucepan, add the curry powder.
  2. Fry for 3 minutes over low heat.
  3. Add the remaining butter and the orange and lemon zest.
  4. Clarify gently over low heat, then allow to steep for an hour.
  5. Filter and keep the curry butter warm.





  1. Remove the tips of the endives, set aside.
  2. Cut the endives into regular sticks, 6 cm long.
  3. Immerse them in an ice-water bath with ascorbic acid for 2 minutes.
  4. Drain immediately and store in a box.



Cooking the scallops


  1. Heat the Jura wine in a skillet, when it starts to boil, add the diced butter gradually to emulsify it.
  2. Add the scallops and heat them in the butter, stirring the sauce pan to coat them with sauce. They must remain pearlescent.
  3. Add pepper and a drop of lemon juice.



Finishing and dressing


  1. Arrange the endives on plates, warm in a salamander grill.
  2. Arrange the scallops and drizzle with Savagnin butter.
  3. Surround with curry butter, decorate with the endive tips and oxalis leaves.