For the Scallops:
Remove the scallops from their shells and discard the attached skirt and roe, then rinse in cold water and gently pat dry. Reserve for service.
For the yoghurt:
Hang muslin cloth over a bowl, pour in the natural yoghurt. Tie the muslin cloth up and allow to hang for 24 hours.
Once thick, place into a container and reserve for service
For the olive tapenade:
Blend all of the ingredients together in a food processor until smooth.
Reserve for service
For the olive crisps:
Pre heat a convention oven to 180C.
On a wire rack, place 1 sheet of feuille de brick and spread with 2 tbs of olive tapenade evenly, season with ½ tsp of rock salt.
Place another wire rack on top to stop the pastry from dislodging and blowing around in the oven.
Repeat this process with the rest of the ingredients.
Place in the oven for 7 minutes or until crisp.
Remove from the oven and break up into large shards.
Reserve.
For the peanuts (will yield more than the recipe):
Place the sugar, salt, cayenne and water in a pan and boil to dissolve – cook until the mixture becomes a little syrupy (about a minute).
Add the nuts to the pan and stir to coat – tip onto a baking tray lined with silicone paper.
Bake at 175°C for around 8-12 minutes until golden – remove from the oven and cool on the tray – store in an airtight container.
To assemble:
Place a frying pan over a medium-high heat and add the oil to heat through. Add the scallops to the pan and sear for 1–2 minutes until golden on the bottom.
Whilst the scallops are cooking, spread the yoghurt onto the place and sprinkle a pinch of espelette on top.
Place the scallop in the centre, put 1tbs of nuts around the scallop.
Drizzle the reserved tapenade around the scallop and rest the olive crisp on top
Garnish with baby coriander.
Enjoy!