Fiery Scallop with Sage, Raw Ham and Lemon Butter

For the freuriger scallops, grind brown sugar, ginger, chili and olive oil in a mortar to a paste.

Rub the scallops with this spice paste.

Top with sage leaves and wrap with prosciutto.

Preheat oven to 230° C and bake the scallops in it.

For the butter sauce, beat 2 eggs, add the juice of one lemon, whisk in a bain-marie, heat the clarified butter and add to the egg mixture, salt.

Pour into the isi Gourmet Whip and spray on.

Serve the fiery scallops with the lemon butter.

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