• 18 scallops
• 4 carrots
• 1 French shallot
• 2

Remove the scallops from their shell and remove their roe.

Peel the carrots, cut them into 3 x 5 mm (⅛ x ¼ inch) sticks (julienne). Peel and finely chop the French shallot and the garlic. Peel the beetroot and cut it into thin julienne strips.

Snip the chives into 2 cm (¾ inch) lengths. Slice the speck into strips.

Sauté the vegetables and the speck on the hotplate with