4 U-10 dry-packed cleaned scallops:
Lightly pat dry the scallop, season with salt and pepper. In a hot pan, sear the scallop on the round part until golden. Set aside and chill completely. Slice into 4-5 sliced rounds.
6 cleaned crimini or button mushroom:
Using a mandolin, thinly slice the mushrooms.
1.5 kg Crimini mushrooms
10g kosher salt
6g agar agar
200g Champagne vinegar
80g granulated sugar
50g white soy sauce
Place the mushrooms and salt in a food processor and briefly blitz together. Transfer the mixture to double thickness of cheesecloth and tie into a pouch. Hang this overnight in the fridge with a container underneath to catch the liquid.
Combine the vinegar and sugar in a small pan, bring to the boil, set aside to cool.
Combine 600g of the collected mushroom liquid and agar agar in a pan, bring to a boil, and transfer the liquid to another container to chill. Let chill for 1 hour in fridge.
Using a blender, mix the chilled mushroom liquid into a smooth liquid gel. Add vinegar and white soy sauce to taste. Pass through a fine mesh strainer, then cover the mushroom ketchup and refrigerate.
Quarter the preserved lemon, remove the inside including the pith. Julienne the preserved lemon rind.
Thinly slice the snow pea on the bias.
DRIED MUSHROOM POWDER
Spoon the mushroom ketchup on to 4 plates. Place one sliced scallop on the mushroom ketchup, season the scallop with salt, lemon, and lemon agromato. Shingle mushroom slices, covering the scallop completely. Place the snow peas and preserved lemon throughout the mushrooms. Dust mushroom powder over mushrooms. Garnish with petite greens.