Take the leaves from the watercress and clean them in fresh water - keep the stalks.
Slice the onion thinly and sweat it in olive oil. (Boil up some meat or vegetables in a covered pot to get rid of the humidity and create the juices.)Add the clove of garlic to the thyme and then the watercress stalks. Later add the liquid cream, cook for 10 minutes and sieve.
Cook the cress, drain well and mix well to get a green purée. Mix the two together, then season. Steam the scallops for 4 minutes. To finish, put out the caviar and cress ... and enjoy.
This recipe was created by Chef Frédéric Simon, owner of a restaurant of the same name (1 MIchelin rosette - 25 rue Bayen Partis 17). He previously worked at Ledoyen (with Ghislaine Arabien), The Meurice, Taillevent, George V (with Ph Legendre) and also Joel Robuchon.He ran Robuchon's kitchens in both London and Paris restaurants. He opened his own restaurant in 2010 and obtained his rosette from the Michelin Red Guide after only a year.
