Do not wash the chicory sticks, just wipe them carefully and clean them. Use a large knife to cut slices from the top of the vegetables at an angle, do not use the lower end with the bitter stalk. Mix the whole thing in a large bowl and separate the leaves well with your hands. Open the scallops, wash them under running water and remove the nuts with the corail. Provide.
Cut the lime peel very thinly with a sharp knife and cut into long, but very, very fine strips (or use a zester). You need 2 pinches of these strips. Squeeze the juice of the lime - it should be 2 tablespoon. Squeeze out 1 tablespoon of lemon juice.
Drizzle the chicory with 2 tablespoons of lime juice and sprinkle with 20 g of sugar (this prevents the chicory from turning black when cooked). Now add 2 pinches of salt and a few turns of the pepper mill, mix everything carefully with your hands. Melt 25 g butter in a large saucepan or pan (the chicory should be as little on top of each other as possible). When the butter starts to foam, add the chicory and let its water evaporate for 2 minutes, stirring constantly. Now add the lemon juice and continue to cook on a high flame for a minute, but never longer, turning over all the time.
Season the scallops with salt, pepper and cayenne pepper. Heat a non-stick pan, add a few drops of oil and fry the scallops over a good heat for one minute on each side. Pull from the fire. Put the white wine and port wine in a small saucepan and reduce over a high flame. Add the crème double, let it curl again and then use the whisk to whip in 100 g butter, which is added in small, ice-cold pieces. Season to taste with salt, pepper and a little lemon juice.
Put a good spoonful of chicory on each of the preheated dessert plates and place two scallops with their corail on top. Cover only the scallops with a little of the sauce and decorate with the lime zest.
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