Fried scallops wrapped in white bacon, caramelised chicory, emulsion of Gordon Finest Platinum

Preparation

• Cut the chicory into chunks.
• Bring to the boil with one tablespoon butter, two grapefruit peels, salt and pepper.
• Add the Demerara until the mixture changes colour.
• Fry the scallops in nut oil.
• Put the bacon in the oven on 130° C for 20 minutes.
• Mix.
• Boil down Gordon Finest Platinum, add the lime juice, together with fresh thyme and a knob of butter.
• Let it emulsify.
• Dress on a plate with bread crusts and shizo ( or flat parsley ).