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Per la preparazione dell'insalata di mare: sistemare le cozze in un sacchetto per la cottura senza condimento.
Chiudere con l'apposito nastro e inserire nella pentola con l'acqua. Lasciar cuocere per 3-4 minuti finché le cozze saranno aperte.
Nel frattempo, tagliare il pesce a dadi e affettare la seppia a julienne, riunire in un altro sacchetto per la cottura insieme ai gamberi.
Condire con un po' di scorza grattugiata di limone, le erbe aromatiche, un pizzico di pepe e un filo d'olio. Chiudere il sacchetto e tuffare nella pentola d'acqua per 1-2 minuti.
Aprire le cozze e ricavarne i frutti, aprire il sacchetto del pesce e scolare raccogliendo anche il liquido di cottura. Emulsionare il liquido con altrettanto olio, un goccio di aceto o succo di limone, sale e pepe.
Per la preparazione delle verdure arcobaleno: con un pelapatate o con la mandolina ottenere dei nastri da tutte le verdure. Nel frattempo, in un'ampia pentola portare a bollore abbondante acqua salata. Sistemare le verdure su un cestello per il vapore e posizionare sulla pentola in ebollizione. Coprire e cuocere per 1-2 minuti. Togliere il cestello e condire le verdure con un filo d'olio e il pepe ai fiori.
Per l'impiattamento: adagiare in un grande piatto blu le verdure e le alghe alla rinfusa, sovrapporre il pesce, i molluschi e i crostacei e condire con i pinoli tostati, l'emulsione, i fiori eduli e la foglia d'ostrica.
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