Scallop with Smoked Onion and Razor Clam Recipe - Great British Chefs

Ingredients

• 10 scallops, large
• vegetable oil, for cooking
• salt
• 500g of live mussels, washed and debearded
• 100g of white wine
• 150ml of water
• 5 dried shiitake mushrooms
• 1 pinch of dried yeast, toasted
• 12.5g of kelp
• 250g of Jerusalem artichoke, peeled and cut into 1cm dice
• 25g of butter
• 37g of sheep’s yoghurt
• 100g of white onion, sliced
• 1 dash of vegetable oil
• 100g of butter, smoked and diced
• 25g of butter, cooked into beurre noisette
• 0.5g of xanthan gum
• lemon juice, to taste
• 10 razor clams
• 125g of samphire, cut into brunoise
• 1 stick of rhubarb, cut into 2mm dice