Serves 4 as a starter or light meal

Scallops taste wonderful and can be served in a variety of ways, though they are quite expensive. I use only hand-dived king scallops from Scotland which are delivered so fresh they almost pulsate when we prise them open. After cleaning, we wash and dry the scallops, then stack them upright in lines in containers and chill them overnight to firm up. King scallops are very meaty, so you don’t need many per person.

6-10 king scallops
200g mixed salad leaves (such as frisée, rocket, oak leaf lettuce, lollo bianco)
8 large Charlotte potatoes, about 100g each
Olive oil, to fry
A little curry powder, to dust
A little vinaigrette
½ fresh truffle (optional)
Sea salt and freshly ground black pepper
Truffle dressing
1 large free-range egg yolk
1 tsp sherry vinegar
½ tsp English mustard powder
Good pinch of fine sea salt
Pinch of freshly ground white pepper
70ml groundnut oil
80ml olive oil
1 tsp truffle-scented oil

1 Hold the scallop rounded-side down in the palm of your hand and stick the tip of a sharp, strong knife in between the two shells, close to the hinge. Work the knife along the hinge to sever the muscle that holds the shells together. Lift off the top shell, then slip your knife under the nugget of meat with its orange coral and frilly skirt, to ease it away from the shell. Pull away the skirt and remove the black intestinal thread and muscle at the side. Separate the coral from the nugget, wash and dry, then cut each scallop in half horizontally. Chill until ready to cook.
2 Wash and dry the salad leaves, tear into pieces and toss together in a bowl.
3 To make the dressing, put the egg yolk, sherry vinegar, mustard and seasoning into a small mixing bowl and place on a damp cloth to hold it steady. Mix the groundnut and olive oils together in a small jug and gradually whisk into the egg yolk base, a few drops at a time. Keep whisking briskly, and make sure each tiny addition of oil is emulsified before adding more. As the dressing starts to thicken, you can slowly trickle in the oil, whisking all the time. When it is thick, whisk in the truffle oil. Check the seasoning and set aside.
4 Parboil the potatoes for 5 minutes, then drain and peel while still warm. Leave to cool, then cut into 1cm thick slices. Heat 3 tablespoons olive oil in a frying pan and sauté the potato slices in batches as necessary. Fry in a single layer in the pan for 2-3 minutes on each side until brown and crispy on the outside and cooked through. Keep warm.
5 Dust the scallops lightly with curry powder and season. Heat a heavy-based frying pan or ridged griddle until very hot. Add a thin film of oil, then place the scallops in the pan, in a circle. Cook for 1 minute, then turn (in the same order you placed them in the pan to ensure even cooking). Cook the other side for 30 seconds to 1 minute, until golden. Remove from the pan; rest for 2-3 minutes.
6 Meanwhile, toss the salad leaves in a little vinaigrette and season. Cut the truffle, if using, into wafer-thin slices. Arrange the potato slices, scallops and truffle slices in a circle on each serving plate. Place a tall cutter in the centre and fill with the salad leaves, then carefully lift off to leave an impressive tower of salad leaves. (Alternatively, you can simply pile the leaves into the centre.) Beat 3-4 tablespoons of hot water into the truffle dressing to loosen it, and spoon around the salad. Drizzle any remaining dressing over the top and serve.

Secret: We never discard anything that can be used to impart flavour, and that includes scallop corals. The fresh corals are spread on a sheet of baking parchment and dried overnight in a very low oven until they are hard and brittle, then blitzed in a food processor, or ground to a powder. We sprinkle this coral powder over fish dishes, risottos and creamy sauces for pasta. It lends a superb flavour.

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