Begin by preparing the endives.
Wash,
Remove the bitter heart,
Cut into thin slices,
Douse with lemon juice, and
Dry in a colander.

In a frying pan,
Heat one tablespoon of butter,
With a drop of grape seed oil,
Until foamy.
Gently caramelize the endives.
Grate an orange peel until
You have one teaspoon orange zest.
Be sure the skin is thoroughly washed.
Pour in the freshly squeezed juice of half an orange.
Add one teaspoon of liquid honey and
One pinch of coarse Guérande sea salt.
Allow the endives to stew and caramelize gently,
Until they are very tender and
At the end of cooking,
Instead of adding pepper,
Add a large pinch of cocoa.

Right before sitting down at the table,
Sauté the scallops:
Heat the butter in a drop of grape seed oil
Until foamy.
Add several crystals of coarse Guérande sea salt.
Place the scallops on the heated butter, and
Sauté two minutes per side.
When the scallops have finished cooking,
Dust bitter cocoa over them
With the help of a small sieve.

Serve the cocoa-sautéed scallops
On their bed
Of orange-candied endives.