Scallops with Jamón Sauce and Cocoa Pod and Dashi Vinegar Glaze - Great British Chefs

Ingredients

• 12 Orkney scallops, XL
• vegetable oil, for cooking
• butter, as needed
• 200g of oabika, a fermented cocoa pod juice
• 200g of dashi vinegar
• 250g of fennel and garlic salami, thinly sliced, plus extra for garnish
• 2 shallots, thinly sliced
• 2 garlic cloves, thinly sliced
• 500g of white wine
• 20g of dashi powder
• 200g of water
• 75g of rice wine vinegar
• 350g of double cream
• 250g of butter, cold and diced
• maitake mushrooms, to garnish
• borage, to garnish
• smoked scallop roe, to garnish