Cut the endives lengthwise and sprinkle a pinch of salt and sugar then keep aside for 15 minutes.

Caramelize the endives in a knob of butter until tender. Remove from the pan when ready and make the sauce in the same pan.

Meanwhile cut a slice of orange (keep aside) and squeeze the rest of the orange and lemon to juices.

After removing the endives from the pan; deglaze the pan with the fish stock and juices. Cook to reduce the liquid by half.

Gently incorporate the cold butter knobs into the reduction of the deglazed endives, monter au beurre and season to taste.

Pat the scallops and dry well.

Use the clarified butter to sear the scallops for 2-3 minutes on both sides and season the scallops with salt and pepper. Remove the scallops and keep warm.

Use the pan of the scallops to place the orange slice and deglaze with some water (60 ml) to detach all caramelized bits from the bottom of the pan.

Sieve the scallop jus over the butter sauce and whisk together.

Arrange the sauce around the plate with the endives in the centre and the caramelized scallops with the fresh chervil.