Steamed scallop with seashore vegetables

Serves 4

Place the scallop shells on plates, arrange the sea vegetables on the scallops and spoon over a little rapeseed oil (Jason Lowe)

Try to buy medium-sized dived scallops for this dish. You should be able to get your fishmonger to clean them for you, then leave them attached to the half shell with the roe on.

As I've used samphire already, I suggest you use sea spinach or sea aster which can be now bought in decent supermarkets.

4 medium-sized scallops, shucked and left in the half shell
Salt and freshly ground black pepper
A handful of seashore vegetables like sea beet, sea aster, sea purslane, etc, washed
2 tbsp rapeseed oil

Preheat the oven to 180C/Gas mark 5. Place the scallops on a baking tray with about a cup's worth of water on the tray. Season the scallops and cover with foil. Place in the oven for about 8-10 minutes until just cooked.

Meanwhile, blanch the sea vegetables in boiling water for about 30 seconds then drain in a colander.

To serve, place the scallop shells on plates, arrange the sea vegetables on the scallops and spoon over a little rapeseed oil.