12 prepared hand dived scallops
12 prepared Sopley asparagus spears
1 large orange
2 rashers streaky smoked bacon
115ml crème fraîche
¼ vanilla pod
28g unsalted butter
115ml stock syrup
To make the dressing
Wrap two of the lemons (reserving one) in foil and roast for 45 minutes at 145°C.
Scoop out the roasted lemon pulp and add to the stock syrup with the ¼ vanilla pod. Reduce the mixture by half and pass through a fine sieve.
When cool, add an equal amount of crème fraîche to the stock syrup and mix well. Then pour the mixture into drizzle bottle ready for finishing later.
To create the main dish
Cook the two rashers of bacon in the oven at 145°C until crisp.
Segment the orange, lime and the one remaining lemon, saving the juice.
Steam the asparagus spears for 2 minutes, then finish them on a char grill.
Heat a sauté pan and add a small amount of Pratts rapeseed oil. Place the seasoned scallops in the pan and cook until almost done then add the butter and some of the citrus juice.
Arrange the scallops, warm asparagus, crispy bacon and citrus segments in a shallow bowl, then finish with the roasted lemon and crème fraîche dressing and serve immediately.