Raw scallops

8-10 very fresh, large, raw Orkney scallops (in shell).
Shuck and clean the scallops, save the coral roe for another dish. Thinly slice each scallop horizontally into 3 or 4 discs of even thickness (you want 28 neat discs in total). Put them into a bowl and squeeze over some wasabi and yuzu dressing.
Toss gently, then leave to marinate for few minutes.

jalapeno

Put the sugar and water into a saucepan and stir over a medium heat just until the sugar has dissolved. Leave the sugar syrup to cool.
Meanwhile, blitz together all the remaining ingredients in a strong blender until very smooth.
Strain the mixture through a fine sieve into a large freezeproof container (with a lid). Stir in the sugar syrup. Cover the container and freeze for a few hours or overnight until solid.

pear purée

Put the purée into a saucepan and bring to a rapid boil. Add the agar agar and boil for another couple of minutes, stirring constantly.
Pour and spread the purée on to a baking tray and immediately put the tray into a blast chiller (the purée will discolour if not cooled quickly).
When cold, transfer the purée to a blender and blitz until smooth. Pass through a fine sieve, then transfer to a squeezy bottle.

wasabi & yuzu dressing

Whisk together all the ingredients in a small bowl. Set aside for 30 mins to let the flavours meld together, then strain through a fine sieve.
Transfer to a squeezy bottle and keep in the fridge until needed.

assembly

For each serving, squeeze dots of chive and dill oil and black olive oil on to a serving plate. arrange 7 discs of marinated scallop on top of the oils, then top each scallop disc with a pickled turnip disc.
Squeeze a little mound of pear purée on each pickled turnip. Garnish with the sea herbs and bronze fennel. Spoon a little wasabi and yuzu dressing around the plate.
Scrape the frozen jalapeno granita with a fork to make a coarse grainy texture, then spoon this into a small individual serving bowl to serve alongside.