Ceviche of scallops with blood orange granité - Raymond Blanc OBE

Ingredients

• 8 medium scallops, hand dived, opened and cleaned, roe removed
• 3 pinches sea salt
• 4 pinches cayenne pepper
• 20ml blood orange juice
• 20ml extra virgin olive oil
• 1 tsp shallot, finely chopped
• 1 tsp chives, finely chopped
• 1 tsp finger lime pearls (optional)
• 100ml blood orange juice
• 20ml yuzu juice or lime juice
• 1 pinch sea salt
• 1 tsp ginger, freshly grated
• 4 large oyster leaves (Optional)
• 16 pieces samphire
• 12g edible seaweed
• 4 breakfast radishes, sliced