Scallops with pea panna cotta and Parmigiano Reggiano purée

Panna Cotta: Sweat shallots in oil and butter. Add peas, mint and cook for 2 minutes. Add Parmigiano Reggiano and mix, cool. Blend and pass through sieve. Heat and add egg yolks. Place into moulds and steam until set.

Purée: Infuse boiling milk with Parmigiano Reggiano rind. Melt butter then stir in flour. Cook for 2 minutes, slowly add milk, stirring. Add Parmigiano Reggiano, English mustard and season.

Scallops: Season scallops. Heat pan and add oil. Cook each side for 2 minutes. Finish with butter, baste then drain.

To Serve: Place chef’s ring into tray with a silicon mat. Put a little Parmigiano Reggiano into each ring and bake until golden. Remove from oven and curl over a rolling pin. Cook bacon until crispy, cool and crush. Season and dress pea shoots in oil. Blitz blanched and cooled parsley, basil and chervil in a blender and add oil. Pass through muslin to drain. Drag the purée along the plate and top with panna cotta. Place scallops alongside the panna cotta. Dress the plate with herb oil and pea shoots. Sprinkle over Parmigiano Reggiano crisps and bacon crumbs.