scallops

Remove the scallops from their shells and trim off and discard all the connective tissues and the roe.
Gently wash the scallops in lightly salted water and allow to dry on a cloth in the fridge to remove excess moisture. Store on a fresh cloth in the fridge.
To sear the scallops, cut each one in half so you have two flattish discs and season with some salt.
Put a non-stick pan over a high heat and heat the vegetable oil until it’s just about smoking.
Put in the scallops and let them sear for 2 to 3 minutes.
Once golden, flip them over for 30 seconds and then remove from the pan onto kitchen towel to drain.
Squeeze a little lemon juice over the top.

brown butter pumpkin

Warm the oil in a sauté pan, then add the pumpkin and season with salt.
Cook gently over a medium heat, ensuring that you are moving the pan regularly so the pumpkin cooks evenly.
When the pumpkin starts to brown, add the butter and increase the temperature to medium-high to make the butter foam.
Add the pumpkin seeds and continue to cook until the pumpkin is tender, stirring to ensure that the seeds get nicely toasted.
Add the lemon juice and remove from the heat. Allow to rest for 15 minutes, then add the chopped herbs.

onion rings

Separate the shallot slices into rings and place in a bowl with the milk. Marinate for 30 minutes to take the harshness off the shallots.
Heat a deep fryer to 180°C. Mix the cornflour, potato starch and salt together in a bowl.
Take the shallot rings from the milk and, whilst wet, dip them into the flour mix.
Fry for 3 to 4 minutes until golden, then drain on kitchen towel and season with a little more salt and some caster sugar to taste.

yuzu kosho beurre blanc

In a pan, heat the reduction and cream over a low heat and reduce by half, whisking regularly.
Whisk in the butter slowly, adjusting the consistency as necessary with a couple of drops of water. Season with yuzu kosho to taste.
Keep the beurre blanc warm until you need it. If it is allowed to cool completely it will split when re-heated.

reduction

In a medium-sized pot, heat the vegetable oil and sweat the shallots with the peppercorns and a little salt until they’re soft but have no colour. Add the white wine and reduce by two thirds.
Add the vinegar and reduce by two thirds.
Remove from the heat and add the tarragon, then cover the pot with clingfilm and allow the reduction to steep for 15 minutes before straining.

channel wrack

Channel wrack is a very common seaweed that you see a lot on the rocks higher up the beach. We buy ours from local foragers who collect it from the coast near Edinburgh.
Dehydrate the channel wrack at 50°C for 6 to 8 hours or overnight.
Deep fry at 180°C for 10 seconds and drain on a tray lined with paper towels.