Step 1

To make the tomato essence, cut the tomatoes into four, place into a blender and pulse until chunky. Hang the tomatoes in a muslin cloth and place a bowl underneath to extract the juice. Set aside

Step 2

Blend the 200g halved strawberries into a purée in a blender, and then pass the purée through a sieve

Step 3

Slice the radishes into thin rounds on a mandolin, and then place into ice water. Place the sea purslane in a separate bowl of ice water

Step 4

Slice the scallops in half lengthways

Step 5

Mix the strawberry purée and tomato juice with the shallots, chervil, anchovies, preserved lemon and diced strawberries

Step 6

Serve the scallop interlaced with the chilled radish slices, and garnish with some of the picked sea purslane leaves. Serve the strawberry sauce vierge on the side