orange oil

Zest oranges using a peeler or microplane.
Dry zest at room temp for 30-60 minutes or in a low oven (60-70°C) for 10-15 minutes.
Place zest and oil in a saucepan, warm gently to 60°C, and hold for 30-45 minutes.
Remove from heat, cool, strain, and store in a sterilised jar.

sobrassada sauce

Sweat shallots in 30g butter over low heat until soft and sweet.
Add sobrassada in chunks with the golden raisins. Cook until melted and the fat separates.
Add garlic and smoked paprika; cook for 3 minutes.
Deglaze with Fino sherry, increase heat slightly, and cook off alcohol.
Add chicken stock and reduce by half.
Add cream and honey; reduce by one third.
Add remaining 30g butter, blend until smooth, then pass through a fine sieve.
Cool with cling film touching the surface to prevent a skin.

scallops

Pat scallops dry and season with salt and pepper.
Heat a frying pan over medium heat.
Sear scallops on one side until caramelised (around 30 seconds).
Flip, add a small knob of butter, and baste for another 30 seconds.
Remove scallops and rest on a cool tray, spooning over the butter from the pan and a light squeeze of orange.

assembly

Reheat the sobrassada sauce and spoon onto plates or shallow bowls.
Add scallops and scatter over almonds.
Season the Treviso Tardivo with a squeeze of orange juice, pinch of salt, and splash of olive oil.
Garnish with the Tardivo and finish with a few drops of orange oil.