Prepping is everything

From left to right clockwise:
1. Cream of garlic : let 2 shallots and 4 cloves of garlic color in a pan. Add 2.5 cl of chicken stock and let it boil until only ¾ remains. Add 2dl cream and boil again until half remains. Mix in a blender. Add salt and pepper. Pour through a conical strainer.
2. Pie of tomato: Remove the heart and the skin of the tomato. Chop the tomatoes, peppers, 2 cloves garlic, basil and sun-dried tomatoes finely. I also used some pancetta chopped up.
3. Cream of parsley: was the parsley and cook for 1 minute in water. Put and mix the parsley with 3 ice cubes in a blender.
4. Fennel: Finely chop the fennel and braise this along with a chopped onion in olive oil. Add a little water. Gently simmer but make sure it stays crispy. Add 4 cumin seeds.Blend a tittle bit, maybe with some fine olive oil.
5. Bake the pastry 10 minutes in an oven of 180 ° between two plates so that the pastry remains flat. On this place the scallops. Dress on one hand the cream of garlic and on the other the cream of parsley and fennel. When well prepared this is definitely a winner...masterchef....Prepping is everything!