Seared Scallops in a Passion-Fruit Vinaigrette

Preheat your fan oven to 350 °F. Slice the bread into small cubes less than 1 cm in size, if possible. 

Melt the butter in a pan. When it foams, add the diced bread and fry until golden. Transfer to a small plate and set aside. 

Place the pulp of the passion fruit in a small sieve to extract the juice. Mix it with the balsamic vinegar and olive oil. 

Pour the peanut oil into a pan over a high heat. Once hot, brown the scallops - less than one minute on each side - while salting each side. Place them in a suitable dish and put the dish into the oven for three minutes. Pour the passion-fruit vinaigrette into two soup plates. Put four scallops into each plate. 

Sprinkle with the croutons, a few leaves of watercress or coriander and some pink peppercorns. Serve immediately.