Roasted scallops, wasabi sauce, fregola, sea vegetables Archive

Ingredients

• 1 tbsp olive oil
• 115g/4oz banana shallots, thinly sliced
• pinch salt
• 115g/4oz button mushrooms, sliced
• 125ml/4fl oz dry vermouth, such as Noilly Prat
• 150ml/5fl oz white wine
• 125ml/4fl oz milk
• 5 sticks lemongrass, bruised and chopped
• 9g/¼oz wasabi paste
• 50ml/2fl oz lemon juice
• 2g xanthan gum or arrowroot
• 115g/4oz fregola
• 2 lemons, juice only
• 50ml/2fl oz olive oil
• 4 scallops, roughly chopped
• 10g/¼oz flatleaf parsley, finely chopped
• 10g/¼oz chives, finely chopped
• 10g/¼oz chervil, finely chopped
• 50g/2oz monk's beard
• 50g/2oz sea beet
• 50g/2oz sea fennel
• 12 scallops, cleaned, coral removed
• salt
• 1 lemon, juice only
• 20g fresh dulse seaweed (known as söl in Iceland)
• pinch dried dulse seaweed powder (available on the internet)