For the roe mayonnaise:
Place roe into bowl warming over simmering water (bagno maria) and begin whisking, adding olive oil slowly, as you would when making mayonnaise. The roe will change color to a bright orange. Keep whisking until it reaches the consistency of mayonnaise. If necessary add a little xanathan to thicken.
For the basil oil:
Put a bunch of basil into a saucepan with the contents of a bottle of nice, mild olive oil. Raise temperature to 35°C, turn off heat and let infuse for 24 hours.
For the "chips":
Heat oil to 180°C, fry the thinly sliced Jerusalem artichoke slices until brown but be careful not to burn them. Drain them on a paper towel.
Clean the scampi, saving the roe and keeping it in a separate bowl (for the mayo!). Chop the flesh into a tartare, adding olive oil, finely chopped parsley, lime juice and rind. After cleaning and chopping the orange and grapefruit, put about half the chopped pulp into the bowl and add salt and pepper. Place tartare into a round form to shape a patty.
Put a dollop of the mayonnaise on the plate, followed by the "patty" of tartare. Place chips on plate, and make a quenelle or use a fruit baler to make a little ball of ricotta. Drizzle basil olive oil over ricotta and tartare.