Scallops are one of the most popular types of shellfish out there, and while they're delicious pan-fried, serving them raw allows their delicate salinity and sweetness to shine through. James Cochran serves his dressed in a sauce made from the skirt trimmings, along with refreshing acidic discs of apple, creamy coconut gel and fresh nasturtium leaves.
This dish also includes a salt flavoured with the dehydrated scallop roe; this is optional as it takes a day to cure and dehydrate the roe, but can be done in advance. You can also prepare all the other elements of this dish in advance, requiring just the apple and nasturtium garnish to be made right before plating.
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