Stewed radish in consomme Seafood Ragu Sauce

Cut the daikon radish into 3cm thick slices, peel and bevel the edges, then make a cross cut in the middle

Place the daikon radish in a pot, add enough water to cover it, and rice bran, then bring to a boil over high heat. Once boiling, reduce heat to low and simmer until a bamboo skewer can be inserted easily

Once the radish is soft, remove it to another pot, add the bouillon soup, salt and black pepper and simmer for about an hour to allow the flavors to soak in

Dry the scallops with kitchen paper and sprinkle salt and black pepper on both sides. Fry in a heated frying pan with olive oil and butter until browned on both sides, then drizzle with a little lemon juice

Heat the ragu sauce in a pot with the tomato sauce. Add the Italian parsley and adjust the saltiness or oil if it is not salty enough or not thick enough

Place the daikon radish (3) on a plate, top with the grilled scallops and sauce, and garnish with Italian parsley. Drizzle with a little olive oil and it's done