Scallops with mini merguez patties

Method

1. Remove the merguez casings and shape 12 small patties using a cutter.

2. Peel and dice the Jerusalem artichokes. Place in a saucepan, cover with water, salt and bring to the boil.

3. Check doneness with a knife, drain and blend with the milk.

4. Reduce the shellfish stock, add the cream and bring briefly to the boil.

5. Sear the mini patties in a pan for two minutes per side, and quickly sear the scallops on an oiled griddle.

6. Using the tips of two small knives, decorate the scallops with gold leaf and place each on a small patty.

7. Shape a teardrop of purée and sprinkle with hazelnuts.

8. Blend the sauce until foamy and spoon a little onto each plate.