Small and sweet-tasting, diver-caught scallops are often sold in shells that measure 10cm-11cm at their very widest. You need a tame, friendly fishmonger who will clean them for you yet leave the scallop attached to its curved bottom shell, which is essential to the success of this dish.

Serves 2

1 small piece of fresh ginger, peeled, thinly sliced, then cut into the thinnest strips
1 tbsp white-wine or cider vinegar
1-2 tbsp sesame oil
10 small scallops, cleaned and still attached to their shells
6-8 tbsp coarse, cheap sea or rock salt
2 spring onions, trimmed and very finely sliced
1 small clove of garlic, peeled and very finely chopped
1-2 tbsp soy sauce (ideally, Kikkoman)

Preheat an overhead radiant grill to its highest temperature.

Put the ginger and the vinegar in a small bowl and leave to soak for at least 10 minutes. Spoon the smallest amount of sesame oil onto each scallop to coat it. Strew the salt over an oven tray to an even thickness and arrange the scallop shells on it, scrunching them around so they fit neatly and horizontally. Grill for no more than 3-5 minutes, or until the scallops seem clearly stiffened and hot to the touch.

Remove from the heat, strew with the spring onions and garlic and return to the hot glow for no more than 1 minute.

Dress judiciously with the ginger and a squirt or two of soy and serve at once.

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