Remove the husks and silk from the ears of corn and rinse well.

Cook the corn in boiling water for 20 mins.

Clean the onion and cut julienne.

Peel and slice the potatoes and add to the pot. Add enough vegetable stock or water to cover the potatoes completely and let it simmer till the potatoes are soft.

Remove the corn from the cobs and add to the potatoes soup. Cover and let it simmer for 10 mins.

Using a termomix, blend for 5 mins at speed 10, and then pass through a fine sieve.

Adjust the salt and vegetable stock to achieve a creamy texture.

Bring the water to a boil, add the spices and the scallops, and let it simmer for 20 minutes.

Remove from the heat and add the kombu kelp. Let it sit 30 minutes at room temperature.

In a separate pot, add the lentils and just cover with the stock. Simmer slowly for 15 minutes, adding more stock if it evaporates.

Adjust the salt and let it cook for 5 more minutes.

Put the lentils through a fine strainer to remove the water and then chill the lentils.

Blanch the dill for 30 seconds in unsalted boiling water, then chill in iced water.

Put it through a cheese cloth to remove all the water.

Using the thermomix, blend finely.

Transfer the cream into a chinoix and let the dill flavored oil drip for about 1 hour.

Keep the oil in a small squeezy bottle (do not throw out the rest of the dill as it can be used in many ways).

Grab a skillet, preferably cast-iron, and heat it until it’s very hot.

Using a brash, dress each scallop and season the sides of each scallop with salt just before cooking.

Place the scallops one by one into the pan (no more than 6 at a time to keep the temperature of the pan stable).

Cook 1 minute on each side. Transfer to a resting grill.

Place the hot cream on the base, cut the scallops in half horizontally and place randomly on the plate. Place one teaspoon of lentils on each scallop and drizzle some dill oil.

Garnish with your favorite microherbs.

Serve hot!