1

Cover the quinoa with water & bring to a boil in a medium saucepan. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork. Marinate the quinoa when cool with salt, pepper, olive oil, lemon vinegar, lemon zest & the fresh herbs. Make the ceviche dressing by mixing the vegetable stock, sugar, salt, vinegar & olive oil together. Adjust the sweet and sour balance, adding a little extra vinegar or sugar to taste. Open the scallops & wash in cold water & dry quickly. Also wash the shell if using for presentation. Slice each scallop into 3 or 4.

2

Make the ceviche dressing by mixing the vegetable stock, sugar, salt, vinegar & olive oil together. Adjust the sweet and sour balance, adding a little extra vinegar or sugar to taste. Lightly season the scallops with sea salt.

3

Spoon the marinade over the scallop.

4

Slice the cucumber and roll it up.

5

Spoon the dill oil on top and set a site for 5 minutes before plating.

6

Add the cucumber ribbons to the scallops.

7

Pipe the creme fraiche.

8

Add the balsamic gel.

9

Add the black and white quinoa to the dish.

10

And grate some kaffir lime on top.

11

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