Scallops with a hollandaise of sambai and beurre noisette

1. Make a beurre noisette from the butter by melting it and heating it while stirring continuously. Continue until brown specks appear.
2. Remove from the heat source and let it stand for half an hour.
3. Put the sambai with the egg yolk in a bowl and whisk with a whisk until it forms a thick, airy mass.
4. Now slowly add the beurre noisette while stirring continuously.
5. Season the sauce with salt and pepper.
6. Serve immediately or pour into a siphon and keep warm in a water bath at about 50°C.

1. Cook the pork belly with a dash of sambai for 17 hours at 67°C.
2. Cool the pork belly and cut to the desired size. Save the trimmings.
3. Roast the pork belly and the trimmings on a barbecue or in a pan.

The quantities are to your own preference, depending on whether it is served as a starter, intermediate, or main course.

1. Pipe the sambai hollandaise onto the plate.
2. Place the pork belly on the sauce.
3. Sear the scallops and beech mushrooms and cut the scallops into pieces.
4. Place together with the pork belly trimmings on the piece of pork belly.
5. Cut segments of the blood orange and roast with a blowtorch.
6. Place the blood orange segments next to the scallops along with the sea fennel.
7. Finally, grate some lime zest over the dish.