Scallop Broth Recipe - Great British Chefs

Ingredients

• 4 scallops, in their shells
• 1 tbsp of olive oil
• 1 lemon, halved
• 2 tbsp of oil
• 400g of crab shell, crushed
• 500ml of white wine
• 200g of scallop skirts
• 60g of lemongrass, bruised and chopped
• 1g of xanthan gum
• 5g of salt
• 1 lemon, juiced
• 100ml of bonito vinegar
• 4 carrots, roughly chopped
• 4 fennel, roughly chopped
• 1 leek, roughly chopped
• 3 onions, roughly chopped
• 1/2 head of celery, roughly chopped
• 2.5l water
• 15g of salt
• 100g of parsley stalks
• 50g of chervil stalks
• 100g of sea aster
• 100g of sea fennel
• 3 baby mooli
• 500ml of water
• 800ml of water
• 100ml of white wine vinegar
• 100ml of pomace oil (1)
• 2g of fennel seeds
• 15g of sugar
• 400g of baby onions
• 200g of trompette mushrooms
• 100g of fennel, diced
• 200g of quinoa
• 50ml of olive oil
• 6g of salt