For the Green Apple and Shallot Pickle

• In a small bowl, mix vinegar, water, sugar, and salt until dissolved.
• Add apple and shallot to the pickling liquid.
• Leave to pickle 15–20 minutes.
• Drain and discard liquid before plating.

For the Miso Cauliflower Puree

• Sweat shallot and garlic in butter until translucent. Deglaze with white wine and reduce until almost dry.
• Add blitzed cauliflower and a 250ml of water. Stir and cook for 20-25 minutes until the cauliflower is soft, adding more water if needed.
• Once the cauliflower is tender, cook down until the water has evaporated.
• Blend with the immersion blender until smooth.
• Add cream, miso and butter and blend again until completely smooth and silky.
• Adjust seasoning carefully (miso is salty). Pass through a fine sieve and keep warm until ready to plate.

For the Herb–Anchovy Green Sauce

• Add all ingredients to a high speed blender and blitz until smooth and vibrant.
• Adjust lemon and salt as needed.
• Cover the surface directly with cling film to prevent oxidation.
• Keep chilled until plating.

For the Scallops

• Pat scallops completely dry and store on paper towel until ready to cook. Heat a fry pan on high and add a thin layer of grapeseed oil.
• Season scallops lightly with salt and sear flat-side down for 60-90 seconds without moving. Flip and sear for another 20-30 seconds.
• Remove scallops briefly from the pan. Add butter and cook until golden brown with a nutty aroma.
• Return scallops to the pan and baste for 20–30 seconds.
• Remove immediately, the centre of the scallops should remain slightly translucent.

To Assemble

• Spoon some Miso Cauliflower Purée into the clean scallop shell.
• Place Pan-Seared Scallop on top and spoon over brown butter.
• Add drained Green Apple and Shallot Pickle.
• Finish with a drizzle of Herb–Anchovy Green Sauce.