Chestnut-Chicory Foam Soup (optional with pan-fried scallop)

For the soup, cut the chestnuts into coarse pieces, slice the chicory into fine rings, and set both aside separately.

Then caramelize the sugar in a wide pot, add the butter, and let it foam.

First, sauté the chestnuts in it; as soon as they start to glisten, add the chicory and let it fry lightly. Stir occasionally and season lightly with salt.