Smoked Scallop Roe Emulsion

Brine scallop roe in 10% brine for 1 hour
Remove and dry
Blanch in cold water up to the boil
Smoke over ice for 20 mins
Remove and fridge
Soak the bread in the milk
Take the bread out, blitz all apart from half of the milk and the oil
When smooth, gradually add the milk and oil to the right consistency
Season, pass, store.

Scallop

Remove the scallops from the shell and separate into the 3 main parts, scallop meat, roe and skirt.
Remove the black sack and then wash well all 3 parts.
The scallop meat is to be brined in an 8% ice cold salt brine for 14min.

Yuzu jam

Melt the sugar until golden brown
Blend the timut to a powder
Add lemon zest, yuzu skin and timut
Add pectin, lemon segments and all juices
Cook down and chill

Caramelised lemon puree

Wash and brush the lemons, boil them for 30 minutes in plenty of water
Drain them, half them, remove the white middles and weigh
Roughly chop, fry in the butter with the brown sugar
Caramelise over a low heat, add the rest of the sugars and cover with half of the passionfruit puree
Leave to reduce until almost all of the liquid has evaporated
Cover with the other half of the passionfruit puree and leave to reduce
In the vitaprep, thoroughly blend the mixture
Add the yuzu juice & xantham gum blend until smooth, then pass

Tomato & dashi dressing

Mix all the liquids together except for the basil oil
Add in the ultra tex and whisk again until smooth. Let stand for 10min
Pass through a fine sieve
To serve take 8g of the liquid and mix with 2g basil oil per portion