Jumbo Scottish scallops with four juices pea cream

Serves 4

• 6 large shelled scallops, cut in half
• 30g oats
• 25ml each of fresh juice – orange pineapple, grapefruit and grape
• 50ml natural yoghurt

For the pea cream

• 125ml vegetable stock
• 125ml double cream or yogourt
• 125g frozen peas
• 50ml water

1.  Boil the peas for four minutes.
2. Blitz, pass through a sieve and put to one side to cool.
3. Place the yoghurt in a squeezy bottle and draw a square on each plate, then divide into four smaller squares.
4. Pour one of each juice in each square and sprinkle with the oats.
5. Sauté the scallops in a little oil and arrange as a tower of three on a plate in the middle.