Veal cheek with scallop

1. Mix the egg yolk with the béarnaise extract and add a little salt and some Tabasco.
2. Whisk the mixture au bain-marie until light and cooked.
3. Then gently stir in the grapeseed oil and further season to taste.
4. Pour the mixture into a siphon, add two cartridges, and set aside in a warm place.
5. Peel the asparagus and place in a pan with cold water, adding a little sugar and plenty of salt.
6. When the water boils, remove the asparagus from the heat and leave them in the cooking liquid.
7. Remove the frozen scallop from the freezer 24 hours in advance and let thaw between a cloth in the refrigerator.
8. Sear the scallop in a hot pan with a dash of olive oil and deglaze with sweet and spicy soy sauce.
9. Let the scallop rest in a warm place.
10. Rinse the gelled liquid from the cheek under a hot tap and dry well.
11. Cut the cheek into slices 1 cm thick.
12. Sear the veal cheek slice in a hot pan until nicely crispy.
13. Set aside in a warm place.
14. Fry the prawn crackers at 180 degrees for a few seconds until crispy.
15. Let drain and harden on a cloth.
16. Then crush the prawn crackers to the desired size.
17. Cut the shimeji mushrooms from the cluster.
18. Sauté them briefly in a hot pan and season with salt, pepper, and some butter.

Assembly

1. Place a line of prawn cracker on a plate and arrange the sliced scallop on top.
2. Place the crispy seared veal cheek behind it.
3. Cut the asparagus to the desired height and arrange on the plate around the scallop and veal cheek.
4. Pipe some dots of Hollandaise from the siphon in between and garnish with the sautéed shimeji and vene cress.