Step 1

For the scallop ice cream:

Step 2

Dice the scallops and fry in a pan until caramelised.

Step 3

Add milk, cream and celtic kombu and bring to the boil.

Step 4

Once boiling, reduce to a gentle simmer for 3 minutes.

Step 5

Cream the egg yolks, sugar and glucose together. Add a little of the milk mix onto the eggs to scorch, then add remaining mixture.

Step 6

Return to the pan and gently heat until the mixture begins to thicken and coats the back of a spoon.

Step 7

Strain through a fine sieve.

Step 8

Add lemon juice.

Step 9

Season to taste and churn in an ice cream maker.

Step 10

For the strawberry gazpacho:

Step 11

Add the strawberries, cucumber, peppers, remaining garlic clove, remaining 1/2 cup of olive oil, tomato juice, vinegar, and salt to the bowl.

Step 12

Toss to combine and cover tightly with plastic wrap.

Step 13

Marinate at room temperature for 3 to 6 hours.

Step 14

Puree the ingredients and their juices in small batches in a blender on high speed until very smooth.

Step 15

Strain through a chinois and chill in the refrigerator until very cold.

Step 16

Taste and season, if necessary, with siracha and additional salt and red wine vinegar.

Step 17

For the black pepper croutons:

Step 18

Preheat the oven at 180 degrees celsius.

Step 19

Take the brioche or white bread and slice into 4mm thick slices, with a round cutter cut into 2cm diameter coins.

Step 20

Take a non stick baking tray and brush with olive oil, place the coins and brush each coin with little olive oil, important to use little oil as possible.

Step 21

Season with fine sea salt and black pepper and place a sheet of baking paper and another tray on top.

Step 22

Place the tray in the oven and bake the bread coins until crispy and golden brown.

Step 23

Place the coins when removing from the oven on a paper towel to remove all excess oil!

Step 24

Keep in a warm and dry space till needed

Step 25

For the scallops:

Step 26

Cooking a scallop properly requires proper technique.

Step 27

The trick is to not touch them.

Step 28

Heat a pan over medium high heat.

Step 29

Cook them mostly on one side to develop a beautiful crust and then just ‘kiss it’ on the other to finish it off.

Step 30

Season the scallops lightly with sea salt and pepper.

Step 31

Add a dash of oil to the hot pan, when it is shimmering it is ready for the scallops.

Step 32

Nice side down place the scallops in the pan giving them an inch of separation from the next one on each side.

Step 33

Let the scallop cook without touching until you see the edges caramelize and turn brown (about 2 min).

Step 34

Flip so it 'kisses' the pan and then immediately remove.

Step 35

To Assemble:

Step 36

Place a scoop of ice cream on the place.

Step 37

Gently pour around the gazpacho.

Step 38

Dress with cooked scallops, croutons and edible flowers.