Servings: 4

Pickled Radish: subheading: Pickled Radish:
4 radishes, thinly sliced 4 radishes, thinly sliced
1 cup white wine vinegar 1 cup white wine vinegar
3 tbsp sugar 3 tbsp sugar
1 tbsp salt 1 tbsp salt
 
Pea Purée: subheading: Pea Purée:
1L chicken stock 1L chicken stock
450g frozen peas 450g frozen peas
1 large clove garlic, roughly chopped 1 large clove garlic, roughly chopped
50g unsalted butter 50g unsalted butter
 
Bacon: subheading: Bacon:
50g bacon, brunoise 50g bacon, brunoise
 
Scallops: subheading: Scallops:
12 large scallops 12 large scallops
50g unsalted butter 50g unsalted butter
salt, to taste salt, to taste
grapeseed oil, for frying grapeseed oil, for frying
garlic flowers and sea parsley, to serve garlic flowers and sea parsley, to serve

For the Pickled Radish, place radish into small heatproof bowl. Combine remaining ingredients in a small saucepan and bring to a simmer. Pour over radish slices and set aside until ready to serve. Drain well.
For the Pea Purée, pour the stock into a small saucepan and bring to the boil. Add peas and cook for 5 minutes. Drain stock and transfer peas to a food processor.
Place 1 teaspoon oil and garlic into a small pan over medium heat. Cook until lightly golden. Transfer garlic to the food processor. Add butter and salt and process to a smooth puree. Season with salt then pass through a sieve into a bowl. Transfer to a piping bag and set aside.
For the Bacon, place oil and bacon into a small saucepan over medium heat. Cook until crisp, shaking pan regularly to avoid burning and sticking. Half cover pan with a lid if needed to avoid spatter. Transfer crispy bacon onto paper towel and set aside.
For the Scallops, place on chopping board and peel away the outer muscle with a knife. Place onto paper towel and pat dry. Season with salt on both sides. Place a frypan with oil over medium heat. Once oil is hot, place scallops into pan, presentation side down, and cook for approximately 1 minute without touching them. Add butter and baste the scallops until they look almost cooked all the way through, another 30 to 60 seconds, depending on the size. Remove from the pan and rest on a clean chopping board.
To serve, pipe pea purée onto middle of each serving plate. Arrange 3 scallops in the centre of the purée , supporting them against each other and sprinkle with the bacon. Add some rolled up radish slices to the dishes. Garnish with garlic flowers and sea parsley.