To prepare the scallops, shuck them, discard the skirt and sack, trim the roe and scallop muscle.
Keep the bottom half of the shell , boil in water for 10 minutes, store for serving.
Wash and pat dry ensuring no grit or silt is left on the flesh, refrigerate.
To make the brine: For every 100ml water add 6 g salt, dissolve the salt by heating the liquid, add 20g of crushed fresh spruce shoots to the liquid off the heat, cool before adding the scallops.
Brine for 45 minutes, then rinse under cold water and dry before storing in the refrigerator until serving.
To make the roe, lightly coat the scallop roe in sea salt with lemon zest, leave refrigerated for 24 hours.
Wash off the roe and pat dry.
Wrap in cheese cloth and air dry in a cool dry ventilated store (should take around a week) or use a dehydrator to dry out (see instruction manual) .
For the purée, boil the boivron, add the pectin, sugar and gellan and back bring to the boil.
Pour onto a large tray and chill rapidly. Once cool, blend and pass.
Add the cleaned shoots to a sanitised Kilner jar.
Bring the other ingredients to the boil.
Pour over the shoots and leave to cool, once cool close the lid and refrigerate for a week before using.
Wash and thinly slice the radish with a Japanese mandolin just before serving.
Pick and wash the gorse flowers.
To serve - though we urge you to plate in you own fashion, this is just how we like to do it - slice each scallop into 5 discs, dress with the spruce pickle liquid, sea salt , fresh lemon juice and rapeseed oil,marinade for 10 minutes.
Arrange in the shell with a few individual spruce needles with a dot of lemon gel on each scallop, add the radish and gorse. Finely grate some cured roe to finish.