Sear scallops in an oiled fry pan over high heat. Cook for 2-3 minutes per side. (Depending on the size of your scallops) Combine 2 tbsp of Ice Syrup with 2 tbsp of Rice Wine Vinegar. Dice half of a shallot, and add it to the mixture. Season with fresh ground pepper.

Drizzle over the scallop and finish with a pinch of pink salt (or your favourite finishing salt).

Garnish with lemon zest. Enjoy!