Baked scallop, strawberry and tomato sauce vierge

Blend all of the ingredients for the tomato water together in a food processor to form a pulp

Line a colander with a clean cloth or some muslin, place over a bowl and tip in the tomato pulp. Leave in the fridge to drain until all the liquid has dripped into the bowl

Once fully drained, squeeze out the pulp to get every last drop out

Whisk the arrowroot into 160g of the cold tomato water, add the shallots, set aside in a small saucepan. It will look very milky, but don’t worry about that

Cut the scallops in two horizontally and leave out at room temperature for about an hour. If your scallops are smaller, you can also leave them whole. Warm your serving plates

Preheat the oven to 200°C

Mix the herbs together, then mix the diced tomato and strawberry together

Have everything handy – the sauce is made at the last minute. When you are ready to serve, season the scallops very lightly, brush both sides with a little oil and sprinkle with salt. Bake for two minutes on a non-stick tray or a shallow dish lined with paper, until they are just warm

Whilst the scallops are baking, bring the tomato water mix to the boil rapidly, whisking throughout. When the water has thickened and cleared – you should have a nice glossy sauce – whisk in the 25g of olive oil. Stir in the herbs and then stir in the tomato and strawberry mix. Check the seasoning and adjust to taste

Lay two scallop halves on each plate, slightly off set from one another. Spoon the sauce over the top of them, allowing it to pool slightly around the sides. Drizzle with more olive oil and serve immediately