Coat both sides of the scallops and set them aside. Julienne the vegetables, mix them together, then set them aside.
To make the sauce:
Sauté the shallots till aromatic. Add brandy and let the alcohol evaporate. Add cream, letting it reduce until it coats the back of a spoon.
Cook rice according to directions on the box. Roast crayfish tail meat with a dash of liquid smoke to warm through.
In a hot pan sear the scallops three minutes on each side.
Sauté the mixed vegetables and set aside.
Place rice in the center of the plate and top with 4 scallops. Ladle sauce around the rice and place the smoked crayfish tails in the sauce. Top the scallops with the julienned vegetables. Garnish with microgreens.