Steps

Place the vinegar, sugar and salt into a small saucepan over medium heat, stirring until the sugar and salt dissolves. Remove from the heat and chill completely. Add turnip and lemon myrtle powder. Allow to steep and pickle for about 30 minutes, then strain through a muslin lined sieve into a bowl. Rinse the turnip in the sieve briefly to remove the lemon myrtle. Return the turnip to the strained pickling liquid and set aside in the fridge until needed.
To plate, fan the half slices of fig into a 10cm circle on each plate. Arrange the scampi slices over the top in an 8cm diameter circle. Sprinkle with shallot and pickled turnip and a very light peppering of chopped lemon myrtle. Season evenly with salt and pepper, then drizzle with a very small amount of olive oil. Finish with about 1 teaspoon of the pickling liquid.

MasterChef