Orkney Scallop with Fermented Carrots and Alexanders Recipe - Great British Chefs

Ingredients

• 4 Orkney scallops, cleaned
• 100ml of water
• 10g of salt
• 20ml of extra virgin rapeseed oil
• 1 dash of lemon juice
• 1kg carrots, young
• salt
• 100ml of whey
• 100g of alexanders, flowers only, washed and picked
• 100g of Chardonnay vinegar
• 300g of alexanders, young leaves only, washed and picked
• 2g of xanthan gum
• salt, to taste
• 60ml of water
• 60g of sugar
• 125ml of apple vinegar
• 1 purple carrot
• 1 carrot, orange
• 8 chicken skins, taken from the breast
• 4g of salt
• 200g of rock samphire, washed and picked
• 25g of unsalted butter
• 3g of salt