Ingredients

• 1 tbsp olive oil
• 115g/4oz banana shallots
• thinly sliced
• pinch salt
• 115g/4oz button mushrooms
• sliced
• 125ml/4fl oz dry vermouth
• such as Noilly Prat
• 150ml/5fl oz white wine
• 125ml/4fl oz milk
• 5 sticks lemongrass
• bruised and chopped
• 9g/¼oz wasabi paste
• 50ml/2fl oz lemon juice
• 2g xanthan gum or arrowroot
• 115g/4oz fregola
• 2 lemons
• juice only
• 50ml/2fl oz olive oil
• 4 scallops
• roughly chopped
• 10g/¼oz flatleaf parsley
• finely chopped
• 10g/¼oz chives
• finely chopped
• 10g/¼oz chervil
• finely chopped
• 50g/2oz monk's beard
• 50g/2oz sea beet
• 50g/2oz sea fennel
• 1 tbsp olive oil
• 12 scallops
• cleaned
• coral removed
• salt
• 1 lemon
• juice only
• 20g fresh dulse seaweed (known as söl in Iceland)
• pinch dried dulse seaweed powder (available on the internet)

Directions

• For the wasabi sauce
• heat a frying pan until warm
• add the olive oil
• shallots and a pinch of salt
• cover with a lid and gently fry on a low heat for 10 minutes. The shallots should be soft and tender.
• Add the sliced mushrooms
• lemongrass
• dry vermouth and white wine and bring up to the boil.
• Boil the wine for 2-3 minutes then add the milk.
• Return to the boil then reduce the heat and simmer for 2-3 minutes.
• Take the sauce off the heat
• cover with a lid and allow to infuse for two minutes.
• Strain the sauce through a fine sieve into a clean pan.
• Using a stick blender slowly incorporate a pinch more salt
• the wasabi paste
• lemon juice and xanthan gum or arrowroot to the sauce.
• For the fregola
• bring a large pan of heavily salted water to the boil
• add the fregola and cook for 4-5 minutes. The texture is similar to pasta and will have a slight bite.
• Drain the fregola and return to the saucepan. Add the lemon juice
• olive oil
• chopped scallops
• herbs and half the sea vegetables to the fregola and mix together.
• Cover with cling film to keep warm until ready to serve.
• For the scallops
• heat a little olive oil in a non-stick pan over a medium heat. Season the scallops with salt before placing into the pan and cook until golden-brown
• about 1-2 minutes.
• Turn the scallops over and turn off the heat. Allow to rest in the pan for a further minute or so
• depending on their size
• until just cooked.
• Place onto a tray lined with kitchen paper then squeeze over the lemon juice.
• To serve
• place 2-3 tablespoons of fregola in the bottom of each of four serving bowls.
• Place three roasted scallops on top of the fregola.
• Arrange the sea vegetables and the fresh dulse (söl) around the scallops.
• Pour over the hot wasabi sauce and sprinkle over dried dulse (söl) powder.