Stewed radish in consomme Seafood Ragu Sauce

Cut the radish into 3cm thick slices, peel and chamfer. Make a cross cut in the middle.

Put enough water to cover the radish and rice bran in a pot, place it on high heat, and when it boils, simmer over low heat until the bamboo skewer sticks in.

Once the radish has become tender, remove it in another pot, add the bouillon soup, salt and black pepper, and simmer for about an hour to soak the flavor.

Wipe off the water from the scallops with kitchen paper and sprinkle salt and black pepper on both sides. Grill olive oil and butter in a heated frying pan until browned on both sides, pour a little lemon juice over it.

Combine the ragu sauce with tomato sauce and heat it in a pot. Add Italian parsley and adjust it with salt or oil if it doesn't have enough saltiness or looseness.

Sprinkle radish from [3] on a plate, then pour grilled scallops and sauce over it with Italian parsley. Spread a little olive oil to finish.