Recipe Peter Tempelhoff Styling Raphaella Frame Photograph Shane Powell Ingredients: for the orange vanilla beurre blanc 1/2 small onion, sliced 10g butter 50ml dry white wine 200ml fresh orange juice zest of 1 orange 1 vanilla pod, split lengthways and seeds scraped out 50ml cream 60g unsalted butter a pinch of salt juice of 1 lemon for the endives 4 endives 100g sugar 60g butter for the fennel salad 2 fennel bulbs 15g salt juice of 1 lemon 20ml extra-virgin olive oil for the seared scallops 20ml extra-virgin olive oil 12 scallops salt 1/2 orange, juiced 10g butter juice of 1/2 lemon micro herbs 4 baby onions, roasted 1 orange, segmented and seared Directions: Sweat the onion in 10g butter until soft and translucent. Add the wine and cook for a further minute. Add the orange juice, zest and vanilla seeds, reduce by half, then add the cream and reduce by a third. Remove from the heat and whisk in the 60g butter. Pass the mixture through a fine sieve, add a pinch of salt and a squeeze of lemon juice, and keep warm. Slice the endives into fine strips, lengthwise. Heat a large frying pan and add the sugar, leaving it to caramelise. Add the butter and endives. Continue to cook until the endives are soft and bittersweet. Shave the fennel thinly. Add the salt and allow to cure for 20 minutes. Wash the fennel well in cold running water, squeezing out any excess liquid. Add the lemon juice and olive oil. For the scallops, heat 20ml extra-virgin olive oil in a heavy-based frying pan and add the scallops. Season with salt and ensure the meat is sufficiently browned before turning it over. Add the juice of half an orange, the butter and a squeeze of lemon. Baste the scallops with the juice mixture for three to four minutes, until just cooked. Remove from the pan and pour the remaining sauce over them. Place three piles of caramelised endives in the middle of each plate, and top each pile with a scallop. Stack a small heap of fennel salad next to the endives and scallops, and spoon the orange vanilla beurre blanc around the dish. Garnish with micro herbs, roasted baby onions and seared orange segments. Serves 4 This recipe was originally published in the 2012 House and Leisure Food issue.