We want to show the versatility and resilience of scallop as an ingredient, serving with sweetcorn puree, parmesan crisp, a truffle and chilli dressing, and crunchy popcorn.

You will need
6 scallops
Handful of salted pop corn
1 small onion, finley chopped
1 clove of garlic, finely sliced
Kernels from 2 corn on the cob
Parmesan crisp:
100g grated parmesan
2 tablespoons of finely chopped chives
1 finely chopped red chilli (or to your taste)
2 tablespoon soy truffle oil
Juice from 1/2 lime
1 teaspoon of capers

Serves 2

Sweetcorn puree:
Start by frying the onion in a pan on a medium high heat, with a little oil
Add a pinch of salt, and keep them moving
Once they start to colour, add the garlic, followed by the sweetcorn (this can be raw, cooked or even frozen – just make sure it cooks through before blending)
Pour in enough water so that the corn is more or less covered
Bring up to a gentle boil and cook until soft
Then put through a blender until smooth
Keep warm for service

Parmesan crisp:
Preheat the oven to 200C
Sprinkle a generous amount of grated parmesan into a tight little mound (one for each crisp) on a baking tray lined with baking paper
Cook for 8-10 minutes until golden brown
Once they’re done, leave to cool for service

Combine all the ingredients in a bowl with a pinch of salt and combine and taste for seasoning and adjust

Preheat a generous amount of oil in a pan
Once it’s really, really hot and just starting to smoke, season the scallops with salt and get them straight into the pan, presentation side down
Leave them for 2 to 3 minutes until golden brown
Flip them over and finish for 1-2 minutes, squeezing a little lim for lemon juice at the end
Arrange the scallops on a bed of puree and top with the crisp
Just sprinkle the popcorn around and drizzle the dressing alongside