“The scallops being delivered from our fish merchants are huge. I love cooking scallops either in or out of the shell. Here with a simple salsa using walnuts and seedless green grapes. Don’t overcook your scallops, and please only ever use hand-dived—dredged are awful for the biodiversity of the seabed.” 

Serves 2 
Cooking time: 3 minutes; prep time: 15 minutes

INGREDIENTS

6 hand-dived Orkney scallops

6 white seedless grapes, halved

1 shallot, finely chopped

1 teaspoon chopped chives

2 tablespoons chopped Californian walnuts

75ml olive oil

1 knob of butter

1 tablespoon white wine vinegar

A few watercress leaves

Salt and pepper

1 tablespoon sunflower or rapeseed oil for frying

METHOD

Remove the scallops from the shell. Remove the frill, then rinse and dry on kitchen paper.

To make the salsa, mix the walnuts, grapes, shallots, chives, and vinegar. Then add the olive oil and taste. Set to one side.

Next, place a pan on the hob and bring to a moderate heat. Add the rapeseed oil. Season the scallops and add the to the pan. Cook for about a minute on each side. Add butter and baste in the pan. Season again.

To serve, place onto a plate, add the salsa and add a few watercress leaves.