SEARED SEA SCALLOPS, CARROT PUREE, SAMPHIRE, AND PICKLED BLUEBERRIES
Peel carrots chop to small pieces. Place into a saucepan and add butter, water, stock, lemon juice and salt. Bring to boil, then reduce heat and place lid on pot, cook for a further 15 minutes. Add to kitchen blender and blend for at least 5 minutes. Pass carrot through a fine strainer and cool, serve at room temperature.
Blanch samphire in boiling water for 30 seconds, refresh under cold water for until the samphire is cold then dry off.
In a saucepan add the vinegar, cloves, peppercorns, parsley and sugar. Bring to boil then take off heat and add blueberries. Wrap the pot in “Cling-film” and place in the refrigerator.
Place clarified butter and oil into a frying pan and turn gas on to heat. Once butter is bubbling add scallops and cook for 1.5 minutes each side with only turning them once.
Smear carrot puree onto plate. Place the scallops in a row along the carrot puree with 4 pickled blueberries on the sides. Arrange the samphire neatly on top of scallops, season with cracked black pepper and sea salt.