Raw scallops, salsify and mustard sauce

• 1 Half a cucumber
• 100 ml (3.5fl oz) Cider Vinegar
• 50 g (1.8oz) Sugar
• 1 pinch Salt
• 8 Scallops
• 4 Salsify
• 50 g (1.8oz) Flour
• 500 ml (17.6fl oz) Mineral water
• 50 g (1.8oz) Dijon Mustard
• 50 ml (1.8fl oz) Milk
• 50 ml (1.8fl oz) Whipping cream
• 1 Lemon caviar (optional)
• 1 pinch Lemon zest
• 100 ml (3.5fl oz) Scallop stock
• 1 pinch Grated fresh truffle
• 1 pinch salt

1. Remove the scallops from their shells.
2. Rinse them gently in cold water, pat dry and keep in the fridge
3. Peel and rinse the salsify.
4. Dice and cook in a saucepan with mineral water.
5. Once cooked refresh in iced water and store in the fridge.
6. Add stock, milk and cream into a pan and bring to boil.
7. Add the flour.
8. Take off heat and add 50g mustard and blitz with hand blender
9. Turn half a cucumber into small 3cm balls (skin on).
10. Blitz and pass the trim through a strainer.
11. For the pickle, use 1/4 cucumber juice, 2/4 vinegar and 1/4 sugar.
12. Infuse the cucumber into it and leave overnight.
13. To Serve.
14. Mix the scallops with the salsify and salt.
15. Sprinkle with lemon zest, lemon caviar, grated black truffle, pickled cucumber and olive oil.
16. Drizzle with creamy mustard sauce.

cucumber, vinegar, sugar, salt, flour, mustard, milk, whipping cream, lemon, lemon zest, stock, truffle, salt

Taken from www.lovefood.com/guide/recipes/13790/raw-scallops-salsify-and-mustard-sauce (may not work)