Mangalitsa Pork Fat, Orkney Scallop and Artichoke

Method

1. Remove the seeds and stems from the preserved lemons. Roughly chop then tip into a blender with the xanthan gum and blend until smooth. Place the purée in a clean jar and stir gently to remove any air bubbles then top with a thin layer of olive oil and refrigerate until needed.
2. Cover jerusalem artichokes with water and bring to the boil. Reduce the heat and simmer for 10 to 12 minutes until tender then drain. Add cream and brown butter to the artichokes and bring back to a boil. Tip into a blender and blend to a smooth purée. Keep warm in a saucepan until needed.
3. Mix the fish and mussel stocks together, bring to a boil and reduce by two thirds. Add the cream, milk and brown butter, then heat to just under boiling, around 90 degrees. Season to taste with lemon juice and salt and froth to order with a hand blender when needed.
4. Deep fat fry the pork air bag at 180 degrees until nicely puffed up but no colour and season with salt.
5. Roast the cubed artichoke in a hot pan with oil until golden, then add a knob of butter, add a splash of dashi to create a glaze and stop the cooking. Season with salt and keep warm.
6. Pan fry the scallops in hot oil with the lardo trim until nicely cooked, season with salt and lemon juice.
7. Spread the scallop with some lemon purée, top with a spoonful of roasted artichoke cubes and lay a frozen slice of Mangalitsa lardo over the top, soften lightly under the grill, top with the puffed pork airbag and dust with the scallop roe powder.
8. Spoon some artichoke purée into the middle of a bowl, spoon some horseradish buttermilk around the purée and chive oil around the buttermilk. Spoon some brown butter foam on top of the buttermilk and chive oil and place the scallop on top of the purée then serve immediately.