Shuck and clean the scallops.

Slice one in to three medallions.

Dress the sliced scallop in chilli ferment, 25g of the rhubarb juice, elderflower oil and salt.

Dice rhubarb, peppers and strawberries for the sauce.

Cook the second scallop in a pan.

Warm the remaining rhubarb juice and mussel stock before emulsifying with both butters

Add the diced strawberry, pepper and strawberry to the sauce and season.

Plate up with the ceviche on one side and the roasted scallop on the other.

Finish with the sauce and a drizzle of elderflower oil.

Done.