• Scallops 12, roes removed
• Grapefruit 1, peeled and cut in segments

For the pistachio praline

• Sugar 300g
• Water 6 tbsp
• Pistachios 100g, peeled

For the chicken skin

• Chicken breast skin 1
  
• Sea salt 2 pinches

For the cauliflower puree

• Butter 30g
• Onion 1, chopped
• Garlic cloves 2, minced
• Cauliflower 1 head, trimmed into florets
• Cream 500ml
• Thyme 2 sprigs

1. For the pistachio praline: combine the sugar and water in a pan. Bring to the boil and make a caramel. Once golden, pour over the pistachios on a baking tray lined with baking parchment. Leave to set and then blend to a crumb.
2. For the crispy chicken skin: preheat the oven to 180°c. Place the skin on a baking tray between to pieces of baking parchment. Place another baking tray on top and bake for 25-30 minutes until crispy.
3. For the cauliflower puree: cook the onion, garlic and cauliflower in the butter until soft. Add the cream and thyme, then blitz.
4. To assemble: dust the plate with a healthy mound of the pistachio crumb, then add 3-4 segments of grapefruit. Pipe 4-5 dollops of puree onto the crumb. Pan fry the scallops in butter until brown, giving each side around 1 minute. Add to the plate while hot and top with slices of hot chicken skin.