Ingreadient :

• Large Scallop Roes
• Kombu Brine
• Smoking Chips
• 2kg large, fresh live razor clams – do not wash
• 4 large leeks
• Approx 4L water
• 1x celery stick
• 1x bulb of fennel
• 1x leek, white part only
• 1x white onion
• Kombu Sheets
• 2 leek hearts
• 1 tbsp smoked butter
• Salt, to taste
• 1kg of Razor Clam & BBQ Leek Dashi (See above)
• 3g Xantham Gum
• 450g smoked butter
• 250g any white/ yellow vegetable puree
• Lemon juice
• Maldon salt
• Yuzu citrus ponzu
• 300g white wine vinegar
• 200g sugar
• 100g water
• 200g picked parsley
• 200g vegetable oil

Direction :

1. Carefully trim all of the scallop roes from the skirts keeping them completely intact.
2. Wash the roes under cold water.
3. Vacuum pack the roes in the kombu brine for 4 hours.
4. Drain off the brine.
5. Smoke the roes in a gastro tray using the oak chips.
6. Once heavily smoked lay them out in single layers on trays and dehydrate at 70c in the dehydrator. The time required will depend on the size of the roes. They do not want to be completely dry. It should still be slightly bendy like jerky.
7. Once cool transfer to plastic containers with lids, label and store on the dry stores.
8. Remove the clams from the shells whilst still raw and alive. Trim them and lay out on baking mats on a flat tray, evenly spread out. Blast-freeze the clams at -30°c until completely frozen and then store in small vacuum packs in the freezer.
9. Transfer all of the shells and the trim from the clams into a pan and cover with the cold water. You will need approximately 4 litres of water per 2kg of live clams. Bring the water to the boil. Skim all of the scum which comes to the surface.
10. Add diced celery, fennel, white leek and white onion. Bring back to the boil and simmer gently for 1 hour. Season with a generous pinch of salt.
11. Pass the liquid through a muslin cloth and set aside. This is the base razor clam stock.
12. Burn the leeks over a bbq or under a grill. They should be slightly charred on the outside. Remove and allow them to rest and steam.
13. Once the leeks have cooled, remove the outer layers and add to the razor clam stock, along with 10g of kombu for every litre of stock.
14. Bring the stock, leeks and kombu to the boil then remove from heat and cover with cling film. Allow to infuse for 1 hour. Once infused, pass through a sieve and store in plastic tubs. If you’re not going to use it within the next couple of days freeze this as it goes off quickly.
15. Thinly slice all of the inside parts of the leeks that have been cooked in the josper for the dashi above.
16. Very gently sweat down in a pan with a small amount of smoked butter and salt until soft. Do not colour them – keep them as nice and sweet and green as possible.
17. Add the razor stock and xantham gum to a thermomix jug. Weigh Xantham with micro scales. Cook out at speed 4 on 90°c, until thickened.
18. Add the swede puree and continue to blend and cook for 2 minutes.
19. Turn the heat off but continue to blend on speed 4.
20. Slowly add the smoked butter until completely emulsified.
21. Season to taste with fresh lemon juice, salt and ponzu.
22. Bring the vinegar, sugar and water to the boil then remove from the heat and chill.
23. Once cooled, compress the diced turnip in this liquid in the vac pack machine.
24. Place the picked parsley and oil into the thermomix and blend for 8 minutes on 80°C
25. Transfer to a tray with another tray below covered with ice to cool down the parsley oil
26. Place the oil in muslin over a bowl to extract all the oil in the fridge, leave overnight.
27. Place the oil into a piping bag and further hang for 20 minutes to separate any water
28. Pierce a small hole and drain any excess water and transfer to a squeeze bottle.
29. Gently warm the leeks for the base of the plate
30. In a sauce pan gently warm the smoked butter sauce
31. Add the pickled turnip, samphire and shellfish, heat gently so the clams are just cooked
32. Split this with parsley oil, generously
33. Roast the scallop in foaming butter and finish with lemon juice
34. Grate the bottarga over the scallop and serve