Thread the scallops onto skewers and grill them quickly on high heat. Cut each scallop into 5 pieces. Peel the shrimp as instructed by your chef and keep them in the fridge until serving.
Peel the potatoes and boil them until soft. Drain them but keep the water. Mix the potatoes with dill, spinach and salt in a blender and add from the cooking water to obtain a smooth green paste. Spread the paste thinly onto a silicone sheet using the back of a spatula. Dry in the oven at 120°C until crispy.
Peel the shrimp. Mix all ingredients except for the oil with a blender. Add the oil slowly while mixing until the cream thickens. Season with salt and more lemon juice if needed.
Slice the tomatillo thinly as instructed by your chef. Mix the jalapeño with the pickling liquid in a blender. Strain the liquid and pour it into a vacuum bag. Add the tomatillo and seal the bag. Leave to infuse until serving. It is also possible to pickle the tomatillo in a bowl, but you might want to leave it in the pickling liquid for a longer time.
Peel the radish and slice it thinly (2-3 mm). Cut it into 10 cm sticks. Cut the zucchini the same way. Season the vegetables with half of the shrimp emulsion and some lemon juice before serving. Pluck the dill and chop the samphire thinly