Juice all the parsnips except for two, adding 1% salt of the total juice and leave to ferment between 28-30°C for four days until it reaches a pH level of 3.5.
Clean the scallops, removing them from the shell. Separate the scallops from the innards and roe. Wash the scallops in salted water. Then cut them in half and put them in the dehydrator for 4 hours at 55°C, turning every half an hour.
Place a pan on the stove and when it is really hot add the innards and roe and cover with a lid and let steam until all the juices are released. Pass the juice through a muslin cloth and set aside.
With the remaining parsnips, peel and then shave them using a mandolin and cut the shaves into fine julienne. These shavings should then be poached in buttermilk whey for around 35 seconds. After poaching, spread them on baking paper in rows criss- crossed on top of each other to form a net pattern. Put them in the dehydrator for 3 hours or until crispy.
Wash and chop the watercress. Dry the watercress and add to the rapeseed oil. Blitz in the Vitaprep until smooth. Bring this mixture to the boil and strain the oil in a muslin cloth.
Remove the scallops from the dehydrator when they are golden brown then add them to the scallop juices and set aside for 3 hours.
Place two piece of scallop on the dish. Combine two part parsnip juice with one part scallop juice and spoon over the scallops. Add the watercress oil and garnish with the parsnip floss and two nasturtium leaves.