A whole nose to tail scallop dish with plaice. Wild Cornish plaice dry aged for five days is stuffed with a silky scallop mousse (hand dived scallops, with a light cream base) and cooked gently. Draped with a delicate kohlrabi dress: fermented kohlrabi slices stitched together with edible thread made from celery fibre, a technique Lawrence learned from his upholsterer mother. Served on plates glazed with scallop shell. Accompanied by a butternut squash puree, a scallop skirt veloute (the skirt and frill are the most flavourful part of the scallop), smoked and dehydrated scallop roe, pickled apple and lemon, black caviar, smoked dulse, borage blossom and oyster leaf. Lawrence: "I'm using every single part of the scallop. This is the base of my scallop skirt veloute. I've smoked and dehydrated the roe. I've got some wild Cornish plaice that's been dry aged for five days. And then that's going to be stuffed with the scallop mousse. I'm also sewing a dress out of fermented kohlrabi." Lawrence: "Scallops actually, hand dived, have got tons and tons of flavour. Nice mussel, scallop. Open and close its shell. It's actually got tons and tons of flavour." Lawrence: "I'm making a little lemon pickle here, and then I got some apples to pickle in it. The veloute is strong and rich, so that adds a really nice sharpness to the dish." Lawrence: "The real orange bit is where all the flavour is."