- Dijonnaise sauce (hollandaise sauce + mustard seeds + cream)
- Olive oil / easy bake (powder)
- Salt and pepper
Thoroughly rinse the samphire in running water. Season the scallops and cook them in olive oil or easy bake powder (100 % pure cocoa butter, which is flavourless but locks in the natural moisture in the scallops, so that they shrink less). Cook the samphire, pepper and put everything on a plate. Garnish with small dots of dijonnaise sauce.