Scallops, sand, stones and seaweed

Name: Scallops, sand, stones and seaweed
Prep time: 150 min
Total time: 1 min
Ingredients: For the scallops: 6 scallops; roe taken off and reserved; For the sand:; 20g prawn oil; Maltose to mix; Toasted bread crumbs; Scallop roe powder; Black pudding crumbs; Sea salt Black pepper; For the fennel purée:; 2 bulbs fennel chopped; 1/2 shot Pernod; Zest 1/2 lemon; 2 tablespoon olive oil; 10g butter.; For the roe jelly:; Reserved roe from scallops; Lemon zest; 1 clove garlic; Sprig thyme; Salt; 10g seaweed; 600ml Fish stock; 7g iota

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Ingredients

For the scallops: 6 scallops, roe taken off and reserved
For the sand:
20g prawn oil
Maltose to mix
Toasted bread crumbs
Scallop roe powder
Black pudding crumbs
Sea salt Black pepper
For the fennel purée:
2 bulbs fennel chopped
1/2 shot Pernod
Zest 1/2 lemon
2 tablespoon olive oil
10g butter.
For the roe jelly:
Reserved roe from scallops
Lemon zest
1 clove garlic
Sprig thyme
Salt
10g seaweed
600ml Fish stock
7g iota

Instructions

For the sand: Mix to achieve desired consistency.
For the fennel purée: Sweat off all ingredients and blitz.
For the roe jelly:Place all ingredients in a vacuum bag except for the iota. Place in water bath at 68°c for 2 hours. Chill and pass through a sieve reserving the liquid, add iota and whisk unit just under boiling, place in container and chill.
To serve: place a few dots of fennel, purée on the plate, scatter some sand between, place a little of the jelly, start to cook your scallops in a very hot pan for around 30 seconds each side season with a little sea salt. Place the scallops on the purée , place some seaweed ,spoon on some caviar ,season with a little sambai vinegar and garnish with some mazuna.