I've made this Raymond Blanc dish a few times now. It's simply gorgeous, flavoured subtly with lemongrass, kaffir lime leaf and hints of indian spice. With cauliflower bhajis and cauliflower puree it comes together to incredible effect and the scallop somehow shines through. This is the presentation I think has been the most successful, with black basil and beetroot chips looking like rose petals. The basil works on a flavour level too adding a hint of anise.
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