Scallop tartare with white chocolate

Ingredients

• 200g olive oil
• 400g whole raw prawns, shell-on
• 20g groundnut or grapeseed oil
• 150g peeled and finely sliced carrot (approx. 2 large carrots)
• 50g leek, white part only, cleaned and finely sliced
• 30g fennel, finely sliced
• 45g button mushrooms, finely sliced
• ½ banana shallot, peeled and finely sliced
• ½ clove of garlic, peeled and finely sliced
• 15 black peppercorns
• ½ tsp coriander seeds
• 70g dry white vermouth
• 1 sprig of flat-leaf parsley
• 200g fish stock (p.42), reduced to 50g
• 135g whipping cream
• 150g semi-skimmed milk
• 6 large cleaned scallops, cut in 5mm cubes
• 1½ tsp chopped chives
• 3 tsp walnut oil
• ¼ tsp sherry vinegar
• Salt
• To finish and serve
• 30g white chocolate, chopped, plus extra shavings
• Groundnut or grapeseed oil
• 6 scallops, each sliced into 3 discs
• Caviar or salmon roe
• Pea shoots