Clean scallops washing in cold water. Massage scallops with olive oil and then shortly roast in the Mibrasa oven. Place the scallops back in the shell and drizzle with olive oil, then season with sea salt and black pepper. Return the shell with the ingredients in the Mibrasa® and cook for one minute and a half.
Purée fresh coriander seeds with a little bit of veal stock. Cut the Eringii mushrooms in half and bake in butter.
Cut the butternut squash in half, add salt, pepper, olive oil, place in cooking pouch and vacuum seal. Submerge the pouch in water oven and cook for 1 hr at 90°C. Remove when completely soft to purée.
Fill plate with sea salt, dress the shells with butternut squash purée, add the scallops, a thin slice of lardo colonnata and the baked eringii mushrooms. Top with dots of coriander purée and garnish with burnet leaves and sea asparagus.