1 green apple, finely diced
8 pre-cooked baby pink beetroots
1 tbsp fresh, tender, podded broad beans
2 tsp finely chopped fresh chives
4 leeks
4 breakfast radishes, sliced
2 tsp finely chopped shallots
sea salt and freshly ground black pepper
40g/1½ oz blanched hazelnuts
4 tbsp hazelnut oil
2 tbsp olive oil
1–2 tbsp sherry vinegar
8 shelled scallops (about 70g each), cleaned and corals removed