Scallop, mussel & dill

Shuck the scallops, reserving the shells, then refresh them in a very cold ice bath

Drain the scallops and place them on a rack set on a tray in the blast chiller or a fridge for 12 hours to dry out the surface

For the dill oil, blend the dill and 500g oil in a high speed blender until the dill has broken down, then set aside

For the parsley oil, repeat with the parsley and remaining 250g oil, then set aside in a separate bowl

Strain the each mixture through a fine mesh sieve into a bowl set over an ice bath to help cool it down very quickly

Leave the herb oils to infuse overnight in the fridge

Line two sieves with muslin, and set each one over another bowl. Pour each oil into a sieve, and then leave to strain. This will take 12 hours

Transfer each strained oil to a zip loc bag, or else vac pac it in a plastic bag

Hang the bag with one corner pointing straight down. The water will fall to the bottom corner of the bag, which you can snip off to carefully drain the water – this will take about an hour. You’ll be left with just the green oil

For the mussel emulsion, first blend together all the ingredients for the mussel emulsion apart from the oils

Slowly drizzle the oils into the blender while it’s running to emulsify in the herb oils

For the sea urchin passion fruit sauce, first finely chop the carrots in a food processor, and then vac pack them with the rapeseed oil

Steam in a steam oven at 95°C and 100% steam for 45 minutes

Meanwhile, reduce the carrot juice by three quarters, scraping the sides of the pan as you go. This will help you get a pure orange sauce at the end of the reduction

Blend the reduced carrot juice, sea urchin, chopped mango and passionfruit, then season with the passion fruit juice and Verjus

When ready to serve, heat a pan with a good amount of oil. Once hot, place the scallops in the pan, making sure there is a hard sizzle once the meat makes contact with the pan. Cook until dark golden on one side only, then set aside

Warm some brown butter in a pan over a very low heat. Rest the scallops in the warm bath of brown butter until their internal temperature is 46°C

Fry the greens in rapeseed oil until bright green and tender

Serve with the fried brassica leaves on top of the dill emulsion. Score the scallop and sit on top of the greens

Foam the sea urchin sauce and pour the foam over the dill emulsion.