Raw Scallop, Scallop Floss, Jerusalem Artichoke Juice

This dish makes a brief appearance on the menu at Attica as I choose to serve only hand-dived scallops, the harvest of which is limited to when the waters are clear and calm so they are, therefore, not available regularly. I have enormous respect for the divers who risk their lives to provide us with not only a more sustainable product but a better-tasting one as well. Dredging of shellfish is incredibly destructive to the ocean floor. It not only decimates the natural habitat of bottom-dwe