SEA BASS WITH SCALLOPS AND LEEK ASH

INGREDIENTS: (Serves 4)
Rose hip mojo sauce:
1 shallot
40 ml. olive oil
1 rose hip
2 raspberries
1 pinch ginger
1 pinch powdered liquorice
½ c.c. millet milk
½ tbsp toasted almonds
½ c.c. sherry vinegar
Leek ash:
3 leeks (only the green part)
100 ml. olive oil
Pistachio mojo sauce:
3 c.s. rose hip mojo sauce
20 gr. pistachios, chopped
6 spinach leaves, blanched
Sea bass:
4 fillets sea bass (150 gr. each)
1 tbsp. oil
1 pinch salt
Scallops:
½ clove garlic, chopped
1 c.c. olive oil
8 scallops
1 c.c. sesame seed oil
1 c.c. hazelnuts, powdered
½ c.c. sweet pimentón
1 pinch chopped chives
1 pinch chopped lemon verbena
1 pinch salt
Others:
4 sprigs fennel
PREPARATION:
Rose hip mojo sauce: Soften the shallot in a little oil and add the other ingredients. Sauté together then leave to cool. Add the remaining olive oil.
Leek ash: Wash the leeks and place on a grill over hot coals until completely burnt: Crush and beat with the oil, then strain through a cloth filter.
Pistachio mojo sauce: Add the rose hip mojo sauce to the other ingredients and beat to form an emulsion.
Sea bass: Brush the fish with the rose hip mojo sauce. Bake at 180ºC for 5-8 minutes depending on size.
Scallops: Brown the garlic, sauté the scallops with the two types of oil and the remaining ingredients.
TO SERVE:
Decorate the plate with a few black dots of leek ash oil. To one side place a couple of sautéed scallops, to the other the fillet of roast sea bass, skin side up. Decorate with a long strip of mojo sauce.