Pea and lettuce soup with scallops

Dill oil

• 12 sprigs fresh dill, leaves only (approx. 60 g)
• 200 g grapeseed oil

Soup

• 2 eschalots
• 1 leek, white part only, cut into pieces
• 120 g cos lettuce, cut into pieces
• 1 lemon, zest only, no white pith
• 50 g unsalted butter
• salt, to taste
• fresh ground black pepper, to taste
• 500 g water
• 2 tsp Vegetable stock paste (see Tips)
• 600 g frozen peas
• 60 g olive oil

Scallops

• 1 tbsp olive oil
• 24 scallops, roe removed
• salt, to season
• fresh ground black pepper, to season
• 3 sprigs fresh dill, for garnishing, finely chopped