sunflower seed salsa

Deep-fry the sunflower seeds at 170°C for 2 minutes.
Drain on paper towels and season with salt.
Warm the beurre noisette, add the remaining ingredients, and season well with salt.

roasted Jerusalem artichoke

Place the artichokes on a bed of coarse salt and bake at 160°C until tender.
Allow to cool, then remove the skins and cut into a medium dice.
To serve, melt some clarified butter in a non-stick pan and cook the artichokes until golden brown.
Season with Maldon salt and finish with a spray of cider vinegar.

Jerusalem artichoke foam

Mix the milk, cream, and ascorbic acid in a bowl. Peel the artichokes and cut into pieces.
Place all ingredients into a large vacuum bag and fully seal.
Steam at 90°C (steam setting in a Rational) or cook sous vide for 2 hours.
Blend until smooth and pass through a chinois.
Place 500g into a large iSi whip siphon, charge once, and shake well to form a light mousse texture.

dried scallop roe

Remove the roes from the scallops and wash very well.
Dry overnight in an oven set at 80°C.
Once dry, blend thoroughly into a fine powder.

scallop

Hard sear the scallop on one side.
Place into a fat bath set to 62°C until the internal temperature reaches 52°C.
Season with Maldon salt and scallop roe powder.
To serve, garnish with pickled spruce shoots and fresh lime zest.