Raw Scallop, Juniper, Chervil & Clementine Oil

INGREDIENTS:
● 3 baby cucumbers, halved lengthways
● 12 scallops, cleaned, roe removed
● 6 chervil sprigs
● 1 tsp ground juniper

CLEMENTINE OIL:
● 200ml olive oil
● Zested rind of 5 clementines

METHOD:
1. For clementine oil, warm olive oil in a small saucepan over very low heat for 5 minutes, remove from heat, cool to room temperature. Add clementine rind, cover with plastic wrap and infuse overnight, then strain through a fine sieve (discard solids) and set aside.

2. Cut cucumbers at a 45-degree angle into 1cm-thick pieces. Halve scallops from top to bottom, then season cut sides with sea salt flakes. Arrange 4 scallop halves on each plate with 5 pieces of cucumber and 4 sweet cicely leaves. Drizzle with a little clementine oil, scatter with ground juniper, and serve.