Pan-seared scallops, parsnip mousseline and red meat radish

Prepare the parsnip puree: Cook the parsnips, blend them with cream, and season with salt, white pepper, and olive oil.

Cut the vegetables: Thinly slice the red meat radish. Peel the cucumber and cut it into fine julienne strips.

Sear the scallops: Brown them in olive oil, ensuring a pearly cooking.

Plate the dish: Place a bed of parsnip puree, add the scallops, then the seasoned cucumber julienne in the center.

Finish: Drizzle with the cooking juice, sprinkle with fleur de sel, and add some flowers for the final touch.