Almond Crusted Scallop

1. Season the scallops with fine sea salt and in a hot pan cook the scallops until golden.
2. Turn the scallop over, add the butter and a squeeze of lemon juice and baste for ½ min.
3. Remove from the pan, place onto a tray and add a disc of the almond crust on top
4. Place under the grill to toast
5. Season with a little Maldon salt and serve

 Almond Crust

1. Place the butter and Chorizo into a bowl and beat well with a wooden spoon
2. Add the brioche breadcrumbs and almonds to the mixture and a pinch of salt and mix well until incorporated
3. Spread the mixture between 2 sheets of baking paper, about 1/2 cm thick and then place on a tray and in to the freezer to set
4. Once frozen and set – cut out the disc the same size as the top of the scallop.

Smoked Red Pepper Sauce

1. In a medium sized pan, add the shallots and olive oil and cook down under a lid for 5-8 minutes until completely soft – no colour
2. Add the Pernod, white wine and reduce right down until you get a sticky consistency, where the alcohol hugs the shallots.
3. Add the pearl peppers, tomatoes, piquillo peppers, raw garlic, roast garlic and smoked paprika and cook for a further 6-8 minutes until all the tomatoes have broken down.
4. Add the Iberico bellota, tomato stock and smoked Maldon salt, bring to the boil.
5. Once boiled, pour into the vita mix and blend until smooth

Apple Gastric

1. Place all the ingredients into a pan, bring to boil and reduce until syrup-consistency.

Tomato water

1. Place all the ingredients into a thermo and blitz to just break up the tomatoes.
2. Remove and put into a tray and leave in a warm place to macerate for 1 hour.
3. Hang in a muslin cloth over a bowl to drip clear, this will produce the pure tomato water.
4. Bag into 1.5kg vac pack bags, fully freeze, place the frozen liquid into a steamer tray lined with muslin cloth and let it ice filter overnight