👨🍳 Method
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1
Blanch the tomatoes briefly in boiling water, then peel them. Cut in quarters and remove the seeds and excess moisture.
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2
Cut the tomato flesh into 3 mm brunoise (small dice).
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3
Peel the half apple, remove the core, and cut into 3 mm brunoise to match the tomato.
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4
Combine the tomato and apple dice in a bowl and dress with 2–3 tablespoons of vinaigrette. Set aside.
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5
Butter two large flat ovenproof plates and season the surface lightly with salt and pepper.
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6
Slice the scallop meat into 2 mm thick slices and arrange them side by side on the prepared plates.
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7
Trim the chicory and celeriac stalks and cut into 3–4 cm pieces, then slice into very fine julienne (matchstick-thin).
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8
Rinse the watercress and remove the thick stems, keeping only the tender leaves.
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9
Combine the watercress leaves with the chicory and celeriac julienne in a bowl.
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10
Dress the greens with the remaining vinaigrette and toss gently to combine. Taste and adjust seasoning.
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11
Preheat the oven to 200°C (400°F).
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12
Mound the salad in the center of four chilled plates, arranging the top to showcase the watercress leaves.
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13
Place the plates with the scallops in the preheated oven for 1.5 minutes to warm gently.
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14
Arrange the warm scallop slices in a ring around the salad with the cooked side facing down (so the pepper is hidden underneath).
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15
Drizzle the tomato-apple vinaigrette in a thin stream around the salad.
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16
Serve immediately.
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