Blanch the peas in boiling water for 3 minutes. Add cream and chicken stock to blitz in a blender.
Pass through a sieve to get a fine mash.
Pour into a squeeze bottle for plating.
Peel and cut the potatoes into 2cm slices.
Place them in boiling water to cook till soften.
Use a round cookie cutter, cut the potatoes into round cylinder shape.
Heat a pan with olive oil. Add in the potatoes and fry them for 8-10 mins and add in butter.
Continue frying until golden brown.
Pat dry the salmon skin and season with salt and pepper.
Heat a pan with olive oil.
Place rosemary and garlic in and add in the salmon with skin side facing down.
Fry for 3-4 mins on each side.
Heat a pan, add olive oil, add in the peeled asparagus.
Fry for 3-4 mins. Season with pinch of salt and pepper and finish with butter.
Pat dry the scallops and season with salt and pinch.
Heat pan and add in olive oil. When pan is smoking hot, add in the scallops. Add in butter.
Fry for 2 mins on each side.