Scallops with jamón sauce and cocoa pod and dashi vinegar glaze

Shuck the scallops, and remove the skirt and roe

Wash the scallops in a bowl of sparkling water, then dry well and freeze overnight wrapped in cling film. The freezing process helps soften the scallops

Defrost and dry well before cooking

For the cocoa pod and dashi vinegar glaze, add the oabika and dashi vinegar to a pan and simmer until it has reduced by half, then transfer to the fridge to chill

Preheat the oven to 180°C

Roast the salami until it has crisped up slightly, but not taken on any colour

Sweat the shallots and garlic in a pan with a dash of oil, then add the white wine and reduce by half

Add the dashi powder, water, rice wine vinegar, double cream and bring a simmer

Slowly emulsify in the diced cold butter using a stick blender

Add the roasted salami and then remove from the heat. Leave to infuse for 30 minutes

Blend the sauce again and then pass the sauce and season with salt to taste

To serve, first prepare a barbecue for cooking the scallops and maitake

Heat up a dash of oil in a pan. Season the scallops, then add to the pan top-side down (the part that was on the flat side of the shell). Once the scallop forms a crust, add a knob of butter and baste the scallop for about 10 seconds. Flip it over and continue to baste for a few more seconds then remove from the pan

Brush the scallop with the cocoa pod glaze

Barbecue the maitake until crisp and lightly charred. Barbecue the scallop until cooked through

Aerate the jamón sauce with a stick blender until foamy

Plate the dish by putting two scallops on the left of each plate and the maitake on the right, and garnish the maitake with the salami and borage. Pour the sauce around the scallops and maitake

Garnish the scallop with smoked scallop roe