Pick the chervil leaves from their stalks. Finely chop half of the leaves, leaving the rest whole to be used as a garnish.
Cut the tough bases from the white endives. Cut the leaves into strips lengthways. Cut the tough bases from the red endives and separate the leaves.
Place the honey in a wok and bring to a simmer before adding the butter and the mustard. Add the sliced endive and a pinch of salt and cook over a high heat for 4 minutes. Season to taste with salt and pepper.
Mix together the vinegar, salt and the pepper. Gradually whisk in the sunflower oil. Finish by adding the truffle oil and the chopped chervil.
Season the scallops with salt. Zest the lemon.
Heat a frying pan to hot, add a drizzle of olive oil and heat until the oil begins to smoke. Add the scallops to the pan and cook for 1 minute on each side. Lower the heat and cook for a further 2 minutes.
Finish with ground long pepper and add the lemon zest.
Serve the scallops on a bed of cooked endive, layering two leaves of red endive between the scallops. Finish with a drizzle of the truffle vinaigrette and a sprinkling of chervil leaves to serve.
«Take care not to overcook the endives, they should retain a little crunch when served.»