Thierry Voisin reveals his recipe for Coquille St. Jacques for "Taste"

Pan-fried scallops on a bed of sweet potato puree, with an orange emulsion.

1 scallop

For the sweet potato puree:

• 100g sweet potato

• 50g cream

• 5cl milk

• 15g butter

For the emulsion:

• 50g yoghurt

• 15cl milk

• 1.5cl double cream

• orange zests

For the apple & onion jam:

• 30g apples

• 15g onions

• 2cl cider vinegar

• A little water

• Saffron

• 5g sugar

• ginger

To dress the dish

• Flowers
• Cress
• Sorrel

Step by step:

Cook the sweet potato and finely puree it. Add the milk, cream, and a scrape of butter.

Warm the milk, double cream and yoghurt while grating the orange into the mixture.

Cook the apple and onions with the vinegar and saffron.

Pan-fry the scallops in butter over a high heat.

Dressing the plate :

Serve one spoonful of sweet potato puree, then gently pour a spoonful of emulsion over the top.

Scatter the apple/onion jam over the scallops.

Place the scallops onto the puree and emulsion bed.

Ring the dish with assorted flowers and green shoots.