Scallop with strawberry sauce vierge

Instructions

1. Step 1

   To make the tomato essence, cut the tomatoes into four, place into a blender and pulse until chunky. Hang the tomatoes in a muslin cloth and place a bowl underneath to extract the juice. Set aside

2. Step 2

   Blend the 200g halved strawberries into a purée in a blender, and then pass the purée through a sieve

3. Step 3

   Slice the radishes into thin rounds on a mandolin, and then place into ice water. Place the sea purslane in a separate bowl of ice water

4. Step 4

   Slice the scallops in half lengthways

5. Step 5

   Mix the strawberry purée and tomato juice with the shallots, chervil, anchovies, preserved lemon and diced strawberries

6. Step 6

   Serve the scallop interlaced with the chilled radish slices, and garnish with some of the picked sea purslane leaves. Serve the strawberry sauce vierge on the side