Orkney Scallop, Salmon Belly, Sea Vegetables Recipe

Ingredients

• 4 scallops, large
• 1 lemon
• salt
• self-raising flour
• 150g of scallop roe
• 2 shallots, sliced
• 1 garlic clove
• 100ml of white port
• 50ml of Madeira
• 50ml of brandy
• 1g of salt
• black pepper, 3 turns of the mill
• 2g of pink salt
• 1g of sugar
• 1 dash of oil
• 100g of unsalted butter, melted
• 200g of salmon belly, skin-on
• 10g of salt
• 10g of sugar
• 1 unwaxed lemon, zested
• 10ml of white wine
• dill, chopped
• 1 pinch of white pepper
• 100g of potato starch
• 100g of self-raising flour
• 100g of cornflour
• 350g of sparkling water, ice-cold
• 5g of salt
• lemon juice
• 200g of crème fraîche
• 2 lemons, juiced and zested
• black pepper
• 2 sheets of nori seaweed
• sea lettuce, 16 pieces
• sea beet, 4 leaves
• ice lettuce, 12 pieces
• 12 sprigs of dill