scallop

Remove the scallop from the shell
Remove the skirt and the roe and quickly wash in cold water to clean. Place the scallops onto a cloth to dry.
Place 2 pieces of cling film on a flat surface then place the scallops neatly in a line, take both edges of the cling film and roll them very tightly
into a 5 inch tube. Chill in the fridge until needed.

sauce vierge

Cut the tomatoes into petals and remove the seeds and the skin, lay on to a neat cloth to dry out.
When tomatoes have dried, cut the tomatoes into 1cm cubes (concasse).
Add a little oil to a pan and add the shallots, garlic & crushed coriander seeds and slowly cook (no color) for approx. 1 minute.
Add the remaining oil to the shallots and bring to a warm simmer.
Add the lemon juice, diced tomatoes, the fresh herbs and carefully mix in. Remove from the heat and season.

plating

When ready to serve, slice the scallops into 3mm thick discs and arrange onto a tray.
Brush the scallops with the lemon & olive oil dressing, season with a little Maldon sea salt and a little grated lemon zest.
Place 6 scallop slices on the plate and neatly top with the heritage tomato & herb dressing.
Garnish with fresh micro coriander cress.