Scallops

Temper the scallops when on order. Before cooking, season on both sides and roll lightly in garlic oil.
Cook on the bbq on both sides then finish the cooking in the fenugreek butter (have warm under lights)
Carve into 4 pieces and season lightly with rhubarb vinegar. Place the end piece at the back or underneath so a nice white slice of the flesh is exposed.

Rhubarb vinegar

Mix together , vac pac & leave out for a week to ferment. Then pass off for liquid.

Jerusalem artichoke crumble

Mix first five ingredients together, lay flat on trays and cook at 120C, 3 bar fan, 0%humidity, for around 45minutes to 1hr, mixing every 15 minutes until light golden and dry.
Coarsely grate the artichokes over a cloth and squeeze out as much moisture as possible, repeat with another cloth if necessary.
Transfer to a pot and cover with vegetable oil, bring to the boil and cook out on high heat, whisking constantly until it stops bubbling and they turn a light golden colour.
Working quickly, drain the artichokes and press out excess oil, transfer to a tray lined with a cloth and spread out as thinly as possible to stop the cooking.
Season lightly with salt and blend to panko texture.
Combine the artichoke, pine nuts and oats into a granola mix

Rhubarb butter sauce

Place the shallot, wine and vinegar in pan and heat on the stove on lowest heat until reduced completely. Still moist, but no visible liquid.
Add the juice and cream, and bring to a boil.
Blend in a vitaprep with the wasabi, then add the butter in a steady stream until emulsified.

Use a hand blender if needed for this.
Once all emulsified, add the lemon juice and chardonnay vinegar then pass through a chinois.

Jerusalem artichoke puree

Wash the Jerusalem artichokes very well and scrub their skins. Thinly slice (do not peel).
Heat the butter in and cook the artichokes until toasted and caramelised deep in colour, then add the milk and simmer for 5 mins.
Blend in a vitamix with the crème fraiche and lemon juice until completely smooth.
Pass through a chinois and check with senior chef. Have some warm for service in a squeezy.

Marigold oil

Blanch the marigold and baby spinach for 1 min in rapidly boiling salted water (30g / 1l), then refresh in ice water.
Drain v. well, and squeeze out all of the water. Must be completely dry.
Blend with the salt and oil in a vita prep until bright green and v. hot.
Drain through double muslin.

Poached Rhubarb & Juice

Heat the sugar and vitamin C in the water to dissolve, then chill. Mix in the lemon juice.
Cook the rhubarb in the syrup svide at 65C until just cooked. Set timer for 20 mins.
Strain off the juice and add the raw juice, then thicken slightly with 2g xanthan gum.
Pass through a chinois. Have ice cold for service.
Slice at angle

assembly

Pipe 1 tbsp of artichoke puree in base of the Deep wide rim Mattes bowl. Add pinch of the marigold stems.
Spoon 20g of rhubarb compote to the side of puree, place the glazed scallop on top.
On top of the scallop 15g granola & 5 marigold petals.
Serve on side warm sauce 25g & 2g of marigold oil.