Scallops with Carrot-Ginger Caviar

2 oyster mushrooms, sliced
1 cup vegetable stock
2 large carrots, peeled & roughly chopped
ginger, thumb size, peeled & roughly chopped
1½ cups cold water, for thinning out the juice
2 grams sodium alginate
500 grams cold water
2.5 grams calcium chloride
2 tbsp PICS peanut butter
fennel fronds, for garnish (optional)
¼ tsp SIDS CRAZY SALT

Soak the mushrooms in vegetable stock.
Place the carrots and ginger into a blender and pulverise well. Add in enough water to make the carrot-ginger mixture equal 300 grams. Blend again, strain out the pulp with a strainer (or you can conversely use a juicer or prepared juice). Measure again and add a little more water if needed so the liquid equals exactly 250 grams and place in the refrigerator for about an hour so all of the air settles out of the mixture.
Once the carrot-ginger mixture has settled, slowly whisk in 2 grams of the sodium alginate. Place into a small squeeze bottle.
Place the 500 grams of water into a wide, shallow bowl. Using a whisk, dissolve in the calcium chloride.
Using the squeeze bottle, slowly drop the juice into the bowl to form tiny spheres. Once all of the juice has been used, slowly tilt the bowl into a fine mesh strainer, then empty the caviar out onto some paper towels to drain.
Melt the peanut butter in a large skillet over medium-high heat. Place the marinated mushrooms into the skillet and sauté for about 3-4 minutes on each side, until a slight char is achieved.
Top the scallops off with a slight sprinkle of SIDS CRAZY SALT, some of the caviar and garnish with fresh fennel fronds, if desired.