50ml/2fl oz elderflower vinegar
200g/7oz crown prince squash, peeled and deseeded, half julienned, and half cut into star shapes
flaked sea salt
15g/½oz roasted and dried yeast
20²µ/¾´Ç³ú unsalted butter
2 extra-large hand dived scallops, prepared by your fishmonger
10g/1/3oz smoked scallop roe (plus more for grating)
20²µ/¾´Ç³ú apple juice