Seared Sea Scallops and Poached Oysters with a Plum Tomato Nage and Celery Bubbles

Ingredients:
12 Sea Scallops
12 Oysters
1 pint Plum Tomato Nage (8 fl oz Tomato Water, 8 fl oz Nage)
1 pint fish stock
1 bunch of Celery leaves
Fresh Coriander
Tomato Concasse
4 oz cold Butter
4 fl oz cream

Method:
Make Nage and Tomato Water the day before. For the Tomato Water you will need 10 plum tomatoes. Place in a food processor, sprinkle a small amount of salt and sugar on them and process.

Put the processed tomatoes on 3 layers of cheesecloth and tie tightly. Suspend over a bowl to allow the water to drip out and leave overnight.

For the Nage you will need 1 carrot, 1 stick of celery, 1 leek, 1 onion, 1 clove of garlic, 5 white and 5 pink peppercorns, 1 star anise, 1 slice each of lemon and orange.

Chop vegetables, add remaining ingredients, cover with 3/4 pint of water. Bring to a boil then simmer for 8 minutes. Add 1 fl oz white wine and remove from heat. Add any 2 of the following, chervil, dill, coriander, thyme. Refrigerate for 24 hours. Strain and mix with the Tomato Water.

Warm nage, add oysters, in a separate pot, heat fish stock, add celery leaves. Sear sea scallops in a hot pan with a little oil for 1 minute on both sides, then working simultaneously and quickly, remove scallops, drain, place in a warm bowl.

Remove oysters, place in between scallops, add butter and coriander to nage, whisk and pour over scallops. Do not cover.

With an electric hand blender, blend fish stock, celery leaves and cream to cappuccino effect, spoon on top of the oysters, garnish with concasse.

Eat away. Serves 4.