Serves 4

You could also try serving the poached rhubarb with pan-roasted duck, as the natural acidity of the fruit will cut through the richness of the meat beautifully.

Olive oil, for cooking

12 king scallops, shelled and cleaned

Sea salt and freshly ground black pepper

Mixed baby salad leaves

Extra virgin olive oil

Balsamic vinegar

Handful of Thai sweet basil and mint leaves

For the rhubarb

250g caster sugar

100ml cider vinegar or white wine vinegar

250g forced rhubarb, trimmed and cut into finger-length pieces

2 lemon grass stalks, outer leaves removed, bruised and halved

3cm piece fresh root ginger or galangal, peeled and sliced

2 fresh kaffir lime leaves

1 To prepare the rhubarb, put the sugar in a heavy-based pan and pour in the vinegar and 250ml water. Heat gently, stirring often, until the sugar has dissolved, then raise the heat and boil for 5 minutes.

2 Put the rhubarb pieces in a large pan. Add the lemon grass, ginger and lime leaves, then pour over the syrup. Cover with a crumpled, dampened sheet of greaseproof paper. Bring to a simmer and poach for 3-4 minutes until the rhubarb is just tender. Remove the rhubarb from the syrup with a slotted spoon and keep warm.

3 For the scallops, heat a drizzle of olive oil in a large non-stick frying pan. Lightly season both sides of the scallops, then add them to the pan. Cook for just a minute on each side, turning them in the order they were put in. Remove from the pan and leave to rest for one minute.

4 Slice the scallops in half horizontally through the middle. Arrange them in a circle around the edge of four serving plates. Place a piece of rhubarb between each scallop half on the diagonal. Dress the salad leaves with extra virgin olive oil and balsamic vinegar. Toss with the herbs and some seasoning, then pile on to the centre of the plates. Serve immediately.

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