Ingredients

Serves 4

The scallops
24 spring bay half shell scallops
Olive oil for cooking
Salt to season


The cigar
4 sheets of Tunisian brik pastry or spring roll pastry if you can’t find it


The foam
1kg frozen broad beans – shelled
1 tsp Xantan gum powder
Salt and pepper to taste
300mls cream or enough to reach pouring cream consistency


The vinaigrette
3 shallots finely diced
1 tbs finely chopped shallots
½ orange zest
80mls roasted argan oil
30mls olive oil
1 tsp honey
20mls Spanish sherry vinegar
1 tbs roasted and crushed coriander seeds
Salt to taste


Dill yoghurt
200gms hung thick yoghurt
2 cloves smashed garlic
2 tbs chopped dill
1 tbs lemon juice
Salt to taste

 

Radish balls
Carve 4 small parisian balls from radishes per plate
200 mls rice wine vinegar
300 mls water
1 table spoon celery salt
1 teaspoon castor sugar
1 teaspoon mustard seeds
2 star anise
2 cinnamon quills
a pinch of chili flakes


To garnish
Chick pea shoots
Purple kale shoots
Violet flowers


 


 

Method

The scallops
1. Remove scallops form shell and remove roe from scallop
2. Pat dry the scallops with some absorbent paper
3. Heat a pan and add oil
4. Session the scallop and sear on one side until golden brown


The cigar
Cut the brik into the desired shapes and shallow fry until golden brown.


The foam
1. Place cream, beans and seasoning in a food processor
2. Pure until a fine constancy
3. Add enough cream to bring the puree to a pouring cream constancy
4. Add the xantan and pass through a fine sieve
5. Put into a gas gun ad charge twice
6. Fill Tunisian brik cigar with foam and serve


The vinaigrette
Place all ingredients in a bowl and season to taste


Radish balls
Put everything but the radishes in a pot and bring to the boil. Let boil for about two minutes and then remove from heat. Add the radish balls and let steep for about an hour.

Dill yoghurt
Mix all ingredients together and allow to set in the fridge

 

To serve, arrange prawns, foam-filled cigar and radishes on a plate. Add a dollop of dill yoghurt and drizzle some vinaigrette around the plate. Garnish with the shoots and flowers.