Recipe for scallops in a crispy ham crust, grilled fennel, glazed carrots, coral emulsion, and dill oil.

For the dill oil. Prepare a bowl of ice water. Bring a pot of water to a gentle boil. Rinse the dill stems, then dip them for a second in the water. Drain them, then plunge them into the ice water. Quickly squeeze them by hand, then put the dill in a blender with 100 g of olive oil and salt. Blend for a few seconds at medium power. Place a small sieve over a bowl and pour the oil into it. Let it drain, and when there's almost no oil left, press the dill with a spatula. Pour the oil into a small bottle.

Wash and then cut the ends off the fennel bulbs. Slice the fennel. Place the slices in a hot pan. Add a drizzle of olive oil. Cook for 10 to 15 minutes. Season with salt and pepper at the end of cooking. Set aside.

For the coral emulsion. In a saucepan, peel and finely chop the shallot, sweat it in a pan with a knob of butter. Add the coral from the scallops and then flambé with cognac (about 4 cl), then pour in 25 cl of cream, season with salt and pepper. Let it reduce by half. Blend and strain through a fine sieve. Set aside. Blend a second time during plating to achieve a light foam.

For glazed carrots. Peel the carrots and trim the tops to leave about one centimeter. Arrange them side by side in a pot. Add 15g of butter, a pinch of salt, and sugar, then add water just enough to cover them. Place a disc of parchment paper with a few holes on top of the water to allow the steam to escape. Bring to a boil, then continue cooking over low heat for about 15 to 20 minutes.

For the scallops. Preheat the oven to 210°C (410°F). Peel the garlic clove. Blend 20 g of butter, the parmesan, the breadcrumbs, the garlic, the parsley leaves, and 4 slices of ham. Spread this mixture thinly on a baking sheet. Place the baking sheet in the freezer for about ten minutes. Using a round cutter, cut out disks the diameter of the scallops. Place these disks on the scallops and drizzle with a little olive oil. Bake for about 8 to 12 minutes.

To finish For plating. Start by arranging the scallops, add the grilled fennel, the glazed baby carrots, a few spoonfuls of foam, a drizzle of dill oil, and then finish by artfully arranging the last slices of delicate and melting ham on the plate.