12 nasturtium leaves
4 baby cucumber flowers
12 cucumber balls
200ml white wine vinegar
100ml thick double cream
40g fresh horseradish
100g fresh dill
Slice scallops into 3-4 slices depending on size of the scallop.The scallops will only need to be marinated in the pickle for a couple of minutes before plating.
Pour hot white wine vinegar over elderflower and allow to pickle until needed.Pass through muslin before serving.
Infuse double cream with horseradish for 1 hour.
Blanch the picked dill in boiling water for 8 minutes then refresh in ice water.Squeeze out the liquid and place in the dehydrator until dehydrated.Blend with sunflower oil for 8 minutes on speed 8.Pour into a tray on ice and put into blast freezer to cool as quickly as possible.When cool, hang through double muslin, put in a squeezy bottle.
Chargrill the cucumber skins, once blackened but still in one piece, flake off.Further dehydrate blackened cucumber strips for at least 8 hours until dry.Blend on a high speed in the Thermo for 10 minutes until a very smooth dust.
In the centre of a plate place the horseradish cream then place the slices of pickled scallop around.Spoon on the dill oil and garnish with the cucumber balls, cucumber flower, dill and nasturtium leaves.
Find out more about Tom Sellers and his culinary career
Obsession 16is £45 plus P&P, please visitwww.northcote.comfor more details on how to purchase.