Slice the scallops in half widthways and pop them back into the centre of their shell. Leave in the fridge, uncovered overnight.
Squeeze the excess water out of the bread and pop it into a blender along with the garlic, cods roe and water. Blend until smooth and then slowly add the oil – as if you’re making a mayonnaise!
Once all the oil is added, blitz on high until smooth before passing through a fine sieve and transferring to a squirty bottle or piping bag. Keep chilled until required.
Melt the butter in a pan (you can do this in Roccbox if you wish!) and wait until caramelised and the milk solids brown. Pass through muslin cloth and add the soy sauce. Keep warm until required.
Blanch the peas in salted boiling water for 30 seconds then shock in ice water. Drain the peas and remove from outer shells into halves.
Have Roccbox at around 350°C. Spoon some of the soy butter over the scallops before placing the shell on either a Gozney turning peel or cast iron pan. Pop the shell into Roccbox and cook for 1-2 minutes – you may find you want to lift the shell towards the flame at points to colour them. Remove when the scallops are golden and seared.
Dress the scallops in their shell with the blanched peas, a few dots of cods roe and finish with the wild pea flowers.