Preheat oven to 70°C (160°F). Place halved cherry tomatoes on a baking tray lined with parchment paper. Season with salt and pepper. Dehydrate in the oven for 2-3 hours until the flavor is concentrated and they are semi-dry but still slightly pliable.

Bring 200ml of water or milk to a boil with a pinch of salt and 1 tbsp butter. Whisk in the polenta and reduce heat to low. Cook for about 10 minutes, stirring frequently. Once cooked, stir in the grated parmesan. Pour into a flat container lined with plastic wrap to a thickness of about 1.5cm. Chill in the fridge until firm.

Combine the orange and lemon juices in a small saucepan. Simmer over medium heat until reduced by about two-thirds to a syrupy consistency. Just before serving, whisk in a small knob of cold butter to emulsify.

Once the polenta is firm, cut into rounds using a ring mold or squares with a knife. Heat a pan with a little oil or butter over medium-high heat. Sear the polenta cakes until a golden-brown, crispy crust forms on both sides. Keep warm.

Season the dry scallops with salt and pepper. Heat a stainless steel or cast iron pan with high-heat oil until smoking hot. Place scallops in the pan (ensure they don't touch). Sear for 90 seconds without moving them to develop a deep crust. Flip, add 2 tbsp butter and a few thai basil leaves to the pan. Baste the scallops with the foaming butter for another 30-45 seconds. Remove immediately.

Place crispy polenta rounds in a circle on the plate. Intersperse the seared scallops. Arrange orange segments, cucumber pieces, and semi-dried tomatoes around the base. Drizzle the citrus beurre blanc oin the middle of the circle. Garnish with fresh thai basil leaves.