To pickle the blueberries, combine the vinegar, water, sugar and lavender in a small saucepan. Bring to a simmer for 5 minutes to infuse, strain and pour over the blueberries. Allow to cool and place in the the fridge to pickle for a minimum of 24 hours

When ready to serve, slice the scallops into 3mm thick discs and arrange on 4 plates in a rose-type pattern, pouring over a little of the pickling liquor to season

Cut the blueberries in half and garnish each a plate, allowing 5–6 blueberries per serving

Season the scallops with the sea salt, glacier lettuce, a very small sprinkling of lavender buds, Espelette pepper and a dash of olive oil before serving