4 large carrots, 2 sliced into ribbons using a vegetable peeler and 2 finely sliced
2 oranges, juice only
1 small/medium orange, peeled and segmented
1g finely chopped fresh tarragon (about 1 tsp)
sprig of thyme
200g/7oz watercress
½ tsp olive oil, for frying
1 tsp rapeseed oil
3–4 tbsp vegetable oil
3 tbsp white wine vinegar
300²µ/10½´Ç³ú scallops (roes discarded)