7 oz (200g) trimmed Scallops per person, keep the coral for sauce
1 cup / (200ml) of extra virgin olive oil
1/2 cup (100g) of dandelion leaves (or spinach, chard or similar)
3 & 1/2 oz (100g) of samphire (may substitute with string beans that need to be very well salted to balance the sweetness of the scallops)
2 cups (50g) of wild fennel leaves (or dill)
To taste Salt and pepper
1. Remove the coral from the scallops, placing the corals into a blender and slowly trickle the extra virgin oil in as you blend to create an emulsion sauce. Season to taste.
2. Blanch the dandelion leaves (you can use spinach or chard also) in boiling water for ten seconds, and shock in iced water before draining. Do exactly the same with the samphire for about 20 seconds.
3. Coat the scallops with light olive oil and season, before placing in a hot pan. Leave them to caramelize for thirty seconds before flipping them and adding a little butter and lemon juice for a further twenty seconds or so. Drain the scallops.
4. Reheat the wilted dandelion leaves in the scallop and lemon juices, before laying on the plate, following with the samphire. Place the scallops onto the green bed with some wild fennel leaves, a squeeze of lemon, a pinch of sea salt on each scallop, and spoon over the coral emulsion sauce.