Scallops preparation

First prepare the scallops by taking out the shell making sure you reserve the skirt and roe. Set in the fridge to firm up.
Wash the skirt under cold water.
Remove the roe from the skirt and blanch in boiling water for 10 seconds, refresh and place in the dehydrator overnight.
This will become our seasoning, once dried we mix with sea salt and some toasted coriander seeds.

Sauce

We are going to make the sauce first so roast off the scallop skirts with dices mushrooms, shallot and garlic.
Deglaze with the white wine and then add the fish stock, reduce by 1/2.
Carry on by adding the cream, reduce by 1/3.
Pass off and blend in the butter.
Season with lemon juice and salt if needed.

Puree

Make a puree using the squash.
Dice and roast with no colour in butter until soft.
Add the cream and blend.
Finish off with some brown butter while blending to give a nice silky texture.

Garnish

Roast off the pancetta in a small amount of oil then add the cooked white beans, add the butter and fish stock and cook until it emulsifies together.
Take off the heat and add the alexander stalks, chives and parsley.

Scallops Cooking

Cooking the scallop, get a pan nice and hot, season the top of your scallop with the blended roe seasoning.
Place your scallop in the plan and cook until you have a nice golden brown crust.
Add butter, flip the scallop and remove from the heat.
Baste the scallop in the foaming butter for 1 minute then remove from the heat to rest before carving.