Season the scallops with salt and add to a hot, non stick pan along with a drizzle of olive oil. Sear on one side until golden brown and then turn the scallops. Cook on the other side for another minute or so and then add the butter and thyme to the pan. Let the residual heat in the pan, gently finish cooking the scallops.
Season the tomato juice and tomato puree with salt, pepper and Tabasco sauce. Add a squeeze of lemon juice, a few drops of Worcestershire sauce and stir in the sugar until completely dissolved.
Place the gelatine leaves in cold water to soften.
Heat the vodka and the xanthan gum to 50'C and then dissolve the gelatine leaves in the vodka making sure to squeeze out any excess water beforehand. Mix the vodka with the spiced tomato juice mixture and pass through a fine sieve. Pour it into the syphon. Charge the syphon with 1 gas canister and shake vigorously. Chill for at least 2 hours or overnight. Shake vigorously before serving.
Chop the parsley and tarragon and zest the lime. Peel the tomatoes with a tomato peeler, cut into wedges and discard the middle. Dice the flesh into small cubes. Mix the tomato dice with the herbs, lime zest, salt, pepper and a generous touch of olive oil and leave for at least 1 hour to allow the flavours to develop.
Spread a diagonal line of the tomato salad across the plate. Place your scallops on top and pipe your espuma in between each scallop.
«Make sure you shake the syphon vigorously once it has chilled in the fridge as the gelatine may have set.»