dashi

Place buttermilk into a pan, bring to the boil to separate the curds and whey.
Pass the sauce through a sieve based with a muslin cloth.
Once the whey has been passed, add the kombu, bonito flakes, dried shiitake and elderflower and infuse for 20 minutes - not on nob (no heat).
After 20 minutes pass through a fine sieve, add white soy and chill in fridge until ready to serve.

courgette puree

Slice two green courgettes very fine.
Add to pan on a medium heat with a touch of olive oil.
Sauté off quickly, once soft transfer to a blender and blend to a fine puree consistency and season with a pinch of salt.
With the remanding green and yellow courgette, slice finely length ways.
Lay flat on a tray and season with Maldon salt and touch of olive oil and squeeze of lemon juice.
Once courgette soft layer them up in alternative colours yellow/Green and cut in half length ways and make a S on the plate.

scallop

Roast scallop on a medium heat in a touch of vegetable oil for 1 minute on presentation side.
Then place under salamander or grill for 2 minutes.
Rest for minute and carve.

plating

Place scallop in bowl.
Place courgettes S shape ribbon next to scallop.
Add a few dots of courgette puree.
Dress with herbs.
Pour buttermilk dashi.