SEA DELICACY

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1. Roll a strip of fresh tuna in the sesame/pepper mix and then sear in a hot smoking pan until seared evenly on all sides.
2. Remove from pan and cut at an angle to achieve a triangular shape.
3. Clean scampi and then marinade in equal parts lemon and mandarin juice with seasoning and a drizzle of olive oil for approx. 2 mins.
4. Then place on a cucumber infused vinaigrette and season with beetroot powder.
5. Sear a scored scallop in a hot pan for approx. 2 mins and then remove and trim, and then wrap in a strip of nori seaweed.
6. Top the scallop with granny smith apple brunoise and garnish with keta caviar pearls and chilli strands.

Fava Bean Cream

1. Clean the fava beans and discard the husk
2. Heat the butter in a large pan until foamy, add the fava beans, season with a little salt and sweat gently over a low heat for approx. 2 mins
3. Drain in a colander then transfer cooked beans to a blender,
4. Cover blender with a tight fitting lid and blend on slow speed to start puree.
5. When blending the puree  start on low speed then slowly speed up.
6. Bring single cream to boil and drizzle into mixture while still blending.
7. You should have a thick smooth puree, pass through fine strainer and check for seasoning, this can be done advance and will keep in a fridge for 1-2 days.

Beetroot Puree

1. Preheat the oven to 180 C.
2. Wash the beetroot and trim the stalks to 1cm, but leave the skins and roots on.
3. Wrap each wet beetroot individually in foil and place in a roasting tin.
4. Cook for approx 1 hour 30 minutes.
5. Using a knife, slip off and discard the skins.
6. Chop the flesh and place in a blender with the garlic, vinegar, thyme and butter.
7. Season and whizz to a smooth purée.
8. You can prepare in advance up to this stage and keep in the fridge for a few days.
9. You just require a small spoon on the plate under the seared scallop.
10. To complement the dish serve with fava bean cream and beetroot puree, garlic chips and a seasoning of Himalayan sea salt and caper powder.