Step 1

For the Scallop:

Step 2

Firstly, prepare the scallops; open them, wash

Step 3

them, slice into 3/4 slices. These will drop into

Step 4

the marinade 5 minutes before serving.

Step 5

For the Marinade:

Step 6

To make the marinade, boil and cool the

Step 7

ingredients.

Step 8

For the Gel:

Step 9

For the verjus gel, boil the

Step 10

ingredients together for 2 minutes. Se.t into a jelly, then blend, and place in a bottle

Step 11

For the Grapes:

Step 12

Freeze and dice 12 of the red grapes.

Step 13

Make the pickle by boiling the Verjus vinegar,

Step 14

sugar and water together, add in the sultanas

Step 15

and leave to marinade.

Step 16

Dice the green grapes raw and set aside.

Step 17

For the Jelly:

Step 18

Bring the ingredients up to the boil, chill and then dice into brunois. Bruniois the Apple. Make the dill oil by blending dill with grapeseed oil in the thermomix.

Step 19

Soft boil the eggs, whisk together the egg yolk, water, and seasoning in the thermomix then trickle in the oil until the correct consistency. Adjust seasoning with vingar and salt as required.

Step 20

Plate the dish using the scallop as a base,

Step 21

and the rest of the ingredients dotted around

Step 22

to get a different mouth full each time

Step 23

Serve along slide a glass of Dom Perigord

Step 24

2006 to really compliment the scallops