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Preheat the oven to 180°C/gas mark 4.
Lay out the slices of prosciutto on a baking tray then bake in the oven for 10–15 minutes until crispy. Transfer to a wire rack to cool.
Add a good dash of oil to a frying pan and place over a medium-high heat. When the oil is hot, add the quinoa and shallow-fry until the grains are crisp. Strain from the oil on to kitchen paper to drain any excess oil as they cool.
To make the yuzu and ginger dressing, place the yuzu juice in a bowl and slowly whisk in the extra virgin olive oil. Stir through the chopped ginger and season with salt and pepper to taste.
When ready to serve, add the scallops to the yuzu dressing and toss to coat. Drain any excess dressing then position slices of the crispy prosciutto, scallops and kumquats across 4 serving plates.
Dress the celery leaves and dill sprigs in a little olive oil and season with salt and pepper. Divide the dressed leaves between the plates then scatter over the crispy quinoa to serve.