Cured scallops:

Mix salt and sugar in a bowl until well combined.

Coat each scallop evenly with the mix and allow the scallops to cure for 10 minutes.

Remove the scallops from the refrigerator and rinse them well under cold water to remove any excess salt and sugar. Pat the scallops dry with paper towels.

Thinly slice the scallops and set aside.

Lime crème fraîche:

Combine the crème fraîche, lime juice, lime zest, and a pinch of salt in a mixing bowl.

Use an electric mixer or whisk to whip the mixture until soft peaks form.

Set aside.

Buttermilk dressing:

Mix buttermilk and apple cider vinegar in a bowl until well combined.

Set aside.

Pickled white radish:

In a small saucepan, combine the verjuice, white balsamic vinegar, sugar, water, and salt.

Bring the mixture to a boil over medium heat, stirring until the sugar and salt are fully dissolved.

Remove the saucepan from the heat and allow the pickling liquid to cool to room temperature.

While the pickling liquid is cooling, thinly slice the white radish and pour the pickling liquid over the radish, making sure that it is fully submerged.

Cool in an airtight container until ready to use.

Smoked paprika oil:

In a small saucepan, combine the canola oil and smoked paprika and heat the mixture over low heat for 10 to 15 minutes, allowing the oil to infuse with the smoked paprika until fragrant.

Remove the saucepan from the heat and set aside.

To assemble:

In a mixing bowl, season the cured scallops with chopped salted kombu, soy sauce, and fennel pollen. Mix well to combine.

Spread part of the lime crème fraîche onto the centre of the plate and place the seasoned scallops on top.

Roll the thinly sliced radish into cylinders and cover the scallops.

Pour buttermilk around the dish, making sure not to cover the scallops.

Garnish the dish with marigold flowers, finger lime caviar, elderflower, and fennel tops.

Drizzle the smoked paprika oil around the dish, creating small droplets on the buttermilk.