Toasted Baguette with Vanilla and Scallops
Rinse the radicchio, shake dry and cut into strips. Peel the garlic and push through a press into a hot pan. Add 30 grams of butter (approximately 1 ounce) and allow to foam. Cut the baguette into 12 slices and let brown in the garlic butter on both sides until golden.
Rinse the scallops and pat dry. In a different pan, heat the remaining butter with the vanilla. Add the scallops and cook 2 minutes on each side over medium heat until golden brown. Season with sea salt.
Place the baguette slices on a plate, arrange the raddicchio and scallops around them and serve.