Scallop and Leek Recipe - Great British Chefs

Ingredients

• 6 hand-dived scallops, extra large
• 50g of olive oil
• 50g of unsalted butter
• salt
• pepper
• 500g of onion, finely sliced
• 1.5l brown chicken stock
• 500g of dashi
• 350g of leek, very green parts only
• 40g of unsalted butter
• 2g of xanthan gum
• 1000g of button onion, small, peeled and soaked in water for 24 hours
• 450g of lager beer
• 50g of honey
• 50g of white wine vinegar
• 1 sprig of fresh thyme
• 2 juniper berries, crushed
• orange peel, 1 strip
• 6 baby leeks
• 30g of olive oil
• 30g of unsalted butter
• 5g of black onion seeds
• 18 slices of cured pork jowl
• pink purslane, to garnish
• flaky sea salt