Scallops in seaweed jelly, horseradish almond milk

Ingredients

• 6 scallops in their shell

• rice vinegar

For the horseradish almond milk

• 200 g almonds
• 10 cl of water
• 5 g horseradish

For marine water

• 5 g of wakame
• 1g dulse
• 1 g of kombu (all dehydrated)
• 1 pinch of salt

For the seaweed jelly

• 3.5 leaves of gelatin
• 1 cl of soy sauce
• 7 cl of vinegar
• 7 g of seaweed flakes

Preparation

1. The day before, soak the almonds in water. Pour the dehydrated seaweed with the salt into 25cl of water, and leave to infuse in a cool place for 24 hours.

2. The same day, drain, then pass the almonds through the juice extractor with 10 cl of the soaking water. Filter the almond milk through cheesecloth and infuse the peeled horseradish in this milk for 20 minutes.

3. For the seaweed jelly: soak the gelatin in ice-cold sea water. Mix the soy sauce, vinegar and seaweed flakes. Heat the sea water to a simmer. Add the gelatin, mix, then pour over the rest of the elements. Pour into a tray and let the jelly set for 2 hours.

4. When serving, pour 1 tbsp. teaspoon of horseradish almond milk. Open the scallops, remove the nuts and cut them into pieces. Season them with a little rice vinegar, salt and freshly ground pepper. Cut the jelly into cubes, then place them on one side of the plate, the scallop cubes on the other.