Ingredients for the scallops
2 king scallops, roe removed, washed and cleaned
2 scallop shells (ask your fishmonger) halved and cleaned
2 tbsp sea buckthorn juice (foraged in the autumn, frozen and blitzed in a blender or available from health food stores)
2 thick slices of chorizo, diced
Ingredients for the orange and seaweed butter
Rind of 1 orange, blanched 3 times in boiling water and finely sliced 100g butter, softened.
1-2 tsp dried, ground kelp, or foraged, dried and sliced finely
Method for the scallops
This requires marinating time so start 1 day ahead or in the morning.
Season the scallops lightly with sea salt, place in a small tupperware box and pour over sea buck- thorn juice.Refrigerate if marinating overnight
Method for the flavoured butter
Make this 1 day in advance.
Soften the butter overnight or for 10 seconds in a microwave at 750W
Mix in the orange peel and dried kelp.
Roll the butter into a cylinder in a sheet of tin- foil or greaseproof paper and refrigerate.