Method

 

  Use mandoline slicer to slice cucumber and radish. Set aside with all other ingredients ⓘ

  Add lamb’s lettuce to a bowl ⓘ, squeeze 0.5 tbsp lemon juice, add lemon zest and add salt, drizzle olive oil and toss. Set aside.

  Pat dry rinsed scallops and season with salt and pepper

  In a hot pan, add oil and place scallops in clockwise direction around the pan

  Until pan side is golden, flip over in the same order.

When golden, drizzle 0.5 tbsp lemon juice and slightly shake the pan to ensure they are not sticking to the pan

[PLATING]

Crisscross cucumber and radish slices on the outer rim of the plate

Place scallops in 12, 3, 6, 9 o’clock position

Top scallops with caviar, garnish dill and edible flowers between the gap of scallops

Place salad in the middle to finish

Ingredients