Lakeland Dairies scallops and curried rice

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To make the curried rice

1. Cook the rice in water and drain.
2. Heat the oil in a pan. Add all of the dry spices and cook off for a few minutes.
3. Add the spices into the cooked rice and mix.
4. Mix the Millac Gold Double and the coconut milk powder and pour into the rice mixture.
5. Cook until the cream thickens and the texture resembles a thick creamy risotto.

To make the scallops

1. Lightly marinate the scallops with the lemon juice, salt and pepper.
2. Cook in a hot pan until golden brown on both sides.

To make the lemon air

1. Mix all of the ingredients in a large, deep pan or bowl.
2. Using a stick blender, blend and aerate until a layer of bubbles is obtained.
3. Let it settle for 1 minute.

To assemble

1. Using a ring, spoon the curried rice onto a plate so that it is angled up on one side.
2. Place the scallops on the rice at varying heights, to represent the Giants Causeway.
3. Using a spoon. scoop the lemon air and place on the side, to represent the surf
4. Garnish with strips of sushi nori.