• Yuzu juice or seasoning (50 milliliters)
  • 2 sheets of gelatin
  • A handful of popped popcorn
  • 2 nori sheets
  • A handful of panko breadcrumbs
  • Several knobs of unsalted butter
  • Dried wakame seaweed (50g)
  • 1 clove of garlic
  • Samphire (100g)
  • 1 teaspoon of sesame seeds
  • 1 lemon
  • 1 tablespoon of sesame oil
  • A shot of olive oil
  • 8 king scallops
  • A large shallot
  • White wine (200 milliliters)
  • 8 peppercorns
  • 2 bay leaves
  • 12 clams or mussels
  • Soy lecithin (1g)
  • Starfish ice cube tray (available from ikea and amazon)


  1. Soak the gelatin in cold water.
  2. Whisk the yuzu into 50 milliliters of water, then pour into a small saucepan and bring to the boil.
  3. Squeeze the moisture from the gelatin and dissolve in the hot yuzu water.
  4. Pour into the starfish ice cube tray (or a regular tray) and leave in the fridge for a few hours to set.
  5. Preheat the oven to 200°C.
  6. Place the popcorn and the nori into a food processor and blitz to a rough powder.
  7. Soak the wakame in warm water for a few minutes.
  8. Peel and mince the garlic and heat a knob of butter in a frying pan.
  9. Add the soaked wakame, samphire, sesame seeds and garlic to the pan and fry gently for a few minutes.
  10. Squeeze in half of the lemon juice and add the sesame oil as you toss together.
  11. Heat a pan over a very high heat and add a shot of oil.
  12. Lay the scallops in the pan and cook for a minute on each side, until they are a deep caramel brown.
  13. Add a knob of butter, a squeeze of lemon and remove the scallops to a sheet of kitchen towel.
  14. Dice the shallot and chuck it in a large pan.
  15. Add the wine, peppercorns and bay leaves then bring to a boil over a high heat.
  16. Throw in the clams or mussels and cover the pan and allow to bubble away until they are fully open.
  17. Strain the liquid and measure 100 milliliters.
  18. Sprinkle over 1 gram of soy lecithin and use an immersion blender to blitz until a foam forms on the top.
  19. Spoon the popcorn 'sand' over the plate and arrange the seaweed and samphire around the sand.
  20. Place the scallops, clams and yuzu starfish around the plate.
  21. Finish with a generous helping of foam.