Scallop Satay - Great British Chefs

Ingredients

• 250g of cane sugar
• 250g of rice wine vinegar
• 3 radishes, red meat, blue meat and black
• coriander cress
• salt
• 3/4 shallot, sliced
• 3/4 garlic clove, sliced
• 10g of fresh ginger, peeled and finely chopped
• 1/4 chilli, sliced and deseeded
• 19g of unsalted butter, diced
• 38g of light soy sauce
• 100g of peanut butter
• 200g of coconut purée
• 38g of vegetable stock
• 250ml of water
• 6g of dashi powder
• 20ml of light soy sauce
• 10ml of mirin
• 5ml of rice wine vinegar
• 5ml of dashi vinegar
• ultratex, as needed
• 15g of black sesame seeds
• 15g of white sesame seeds
• 1 dash of light soy sauce
• 4 fresh hand dived scallops
• 50g of unsalted butter, diced
• 1/2 lemon