SCALLOPS
6 live scallops
10g olive oil

LEMON CREAM
50g cream
5g freshly squeezed
lemon juice
1g lemon zest
2g lemon syrup (remaining
syrup from lemon confit)
Pinch of salt and pepper

CONFIT LEMON SLICE
2 lemons
200ml water
200g sugar

LEMON VINAIGRETTE
50g extra-virgin olive oil
50g freshly squeezed
lemon juice
Pinch of salt

PLATING
Lemon zest
Fennel frond

1 — CONFIT LEMON SLICE 
Cut the lemon into very thin whole slices (a mandoline makes this easier). Bring sugar and water to a boil, add lemon slices, stir, and bring back to boil. Remove from heat, cover, and cool to room temperature. 

2 — LEMON VINAIGRETTE 
Whisk together the olive oil, lemon juice, and a pinch of salt. 

3 — LEMON CREAM 
Squeeze fresh lemon juice into the cream and bring to a boil. Whisk until smooth and add the lemon zest, lemon syrup, salt and pepper. 

4 — SCALLOPS 
Clean and remove the small side muscle from each scallop. Rinse under cold water and pat dry with paper towels. Slice scallops in half (for thinner slices, use a wavy-edged potato knife). Heat olive oil in a pan on medium-high heat until it slightly smokes. Sear scallops for 30 seconds only on the cut sides. Remove from pan, leaving scallops half raw. 

FINISHING & SERVING INSTRUCTIONS 
Scoop a spoonful of lemon cream on the plate. Place slice of scallop on top and follow with slice of confit lemon; repeat twice more to complete the circle. Sauce the vinaigrette around the scallop. Grate fresh lemon zest on top and garnish with fennel frond.