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1
Prepare the dough. Combine flour, butter cut into small pieces, salt and pepper in the bowl of a food processor or electric mixer.
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2
Mix until you get a sandy texture.
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3
Add the egg, 2 tablespoons of cold water and cream.
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4
Pulse until the dough forms a ball and detaches itself from the sides of the bowl.
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5
Roll out the dough and wrap it with plastic.
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6
Refrigerate for about 1 hour or freeze for about 10 minutes.
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7
Preheat the oven to 210 degrees Celsius.
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8
With a cookie cutter, cut out circles of dough.
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9
Arrange them on a baking sheet lined with parchment paper.
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10
Sprinkle with flaky sea salt and Espelette pepper.
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11
Peel the carrots, wash the asparagus and cut the ends.
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12
Using a mandoline, slice asparagus and carrots very thinly.
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13
Blanch the vegetables in salted boiling water for 3 minutes.
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14
Set aside and dry with a paper towel.
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15
Prepare a vinaigrette mixing the oil, vinegar, orange zest and salt and pepper.
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16
Dress the vegetables, and set aside.
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17
In a saucepan over very low heat, pour the olive oil and add the ginger cut in julienne.
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18
Let simmer for about 5-6 minutes, the oil must not boil.
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19
Remove from heat and let steep, covered for about 30 minutes.
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20
Lower the oven temperature to 180 C.
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21
Bake the cookies for about 10 to 15 minutes.
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22
Let them cool down and set aside.
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23
When ready to serve, heat the oven to 250 C.
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24
Arrange the scallops on a baking sheet, lined with parchment paper.
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25
Drizzle with ginger oil, season with salt and pepper, sprinkle some ginger and bake for about 6 minutes.
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26
At the last minutes of baking, position the oven rack under the broiler until scallops are well browned.
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27
Top each cookie with chopped hazlenuts.
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28
To serve, arrange vegetables on each plate, place 3 cookies with scallps, drizzle with ginger oil, and sprinkle with sea salt and ginger.
