Clean the scallops, if necessary, by removing the roe and digestive tract. Rinse under cold running water. Alternatively, by cleaned scallops from the fishmonger.
Heat a frying pan over a medium-high hob until nearly smoking. Drizzle some oil, and place the scallops in the pan on a flat side. When the scallops begin to brown around the edges, flip them over, and leave to brown on the other side. Place the cooked scallop on a warm plate, and set aside until needed.
Cut the beetroot into quarters and using either a peeler or a mandolin, shave into thin slivers. Add to the pan used to cook the scallops and fry with the almonds till soft.
Wash and quarter the radishes, retaining some of the leaves if possible. Place in a pan with the vinegar, bring to the boil and then remove the heat and leave to cool down naturally.
Finely chop half of the chives and makes batons out of the rest. Once cool, drain the radishes and coat in the finely chopped chives.
For the purée. Cook the peas till tender in boiling water, drain but keep a little of the liquid back,puree in a food processor with the butter, add little of the water if needed to get the consistency right, season with the horseradish, salt and pepper.
Create a line of beetroot,then a small circle of puree, then almonds and radishes in the middle of the plate. Use the leaves and the batons to add colour and lay the scallops on top. Drizzle with the pan juices to serve.
«Use any other shellfish if scallops are not available: prawns would be lovely, or even salmon.»