Orkney scallop nimbu pani

Begin the day before, as a few elements need to infuse overnight. To make the nimbu pani fluid gel, bring the agar agar, sugar, water, lemon and orange juices to a boil. Add the mint and leave to infuse for one minute off the heat. Remove the mint, then add the indian lemon juice and remaining ingredients. Pour into a large container then leave to set in the fridge. Once set, blend into a gel, pass through a sieve and store in a squeezy bottle. It will last for 2 days in the fridge

To make the green curry oil, place the ingredients into a high powered blender and blend until it reaches above 63ºC but below 70ºC. Chill over ice immediately to preserve the bright green colour, and store in the fridge overnight. The next day, pass through a coffee filter. Store any extra oil in the freezer

To make the scallop dressing, blitz the ingredients together, then leave to infuse in the fridge overnight before using

To make the jalapeño emulsion, place all ingredients except the grapeseed oil in a blender and blitz on a medium low-speed until smooth. Slowly stream in the grapeseed oil, until emulsified, then store in a squeezy bottle in the fridge for up to two days

To make the scallop roe chaat masala, blitz all the ingredients together in a high-powered blender or spice grinder. Store in an air-tight container

Shuck the scallops just before serving. Clean them in ice water, discarding the skirt and reserving the roe for the chaat masala. Slice each of the scallops into four or five bite-sized pieces

Dress the scallops with a few tablespoons of the dressing and 4 teaspoons of the green curry oil. Season with Maldon salt then arrange into 4 chilled bowls. Top with five pea-sized dots of jalapeño emulsion, and the same amount of the nimbu pani fluid gel

Finish with a layer of puffed millet, a liberal sprinkling of the scallop roe chaat masala and the micro herbs