Hierbas de Mallorca jelly 100 ml dry Hierbas de Mallorca (secas) 3 g gelatin (1 1/2 leaves) Ensaimada de Mallorca crème brûlée 1 Ensaimada de Mallorca (for 8 to 10 persons) 1 stalk of lemongrass 2 shallots 1 handful of young garlic 1 l semi-skimmed milk Sugar Salt 4 scallops Fish fumet (concentrated fish stock) Fresh herbs Hierbas de Mallorca secas

In a sauté pan, sauté the crumbled Ensaimada de Mallorca, the lemongrass, chopped shallot and sliced young garlic. Moisten the mixture with part of the semi-skimmed milk (approx. 250 ml) and a little fish fumet. Separately, melt the sugar in a pan until it begins to brown, and then add it bit by bit to the Ensaimada de Mallorca cream. Mix together in a blender and pass through a fine sieve. If necessary the texture can be improved with fumet to obtain a creamy texture. Store in a cold place. Clean and season the scallops. Then place them in a steamer with the fish fumet, fresh herbs and the Hierbas de Mallorca secas. Cook over a low heat until they have a fleshy texture. Then remove from the heat and go on to arrange the dish on the plate.

Put the Ensaimada de Mallorca cream onto a plate. Top the cream with the scallops. Add some Hierbas de Mallorca jelly cubes. Season with some salt.