Scallops with garden turnips, turnip oil emulsion

Eugène Hobraiche’s recipe – Chef of the restaurant Haut Bonheur de la table

Cook the shellfish separately in a short broth for a few seconds. as soon as they are opened. Keep this stock.
Divide it in two, one to make the sauce and the other to cook the turnips.
Trim the turnips and steam them with the shellfish juice.
Reduce the shellfish juice and add the butter and the turnip oil.
Roast the scallops with the cocoa powder for two minutes on each side.

Arrange the turnips and the shellfish in a soup plate, then place the scallops on top and add place the scallops on top of the garnish and add the fleur de sel.
Serve the juice in a sauceboat.