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Diver-caught scallops tend to be much larger than dredged scallops. They have a wonderful sweet flavour. Normally, three diver-caught scallops, weighing about 50g each, are sufficient for one person for a main course. However, you could also serve them as a starter — the quantity will depend on your budget and greed.

Serves 4

2 tbsp finely diced ginger
100ml good soy sauce, such as Kikkoman
100ml sake
2 tbsp honey
700g leaf spinach
12 large scallops
2 tbsp toasted sesame oil
4 spring onions, finely sliced 2 tbsp sunflower oil

Place the ginger, soy sauce, sake and honey in a small non-corrosive saucepan and set over a low heat. Simmer for about 10 minutes until it has reduced by two-thirds. Meanwhile, cook the spinach in three batches: drop one into a pan of unsalted boiling water, then drain immediately — as soon as it has wilted. Cool under the cold tap. Repeat with the remaining spinach. Squeeze out the excess water and gently pull apart some of the leaves. Set aside.

Clean the scallops by removing the small, tough white muscle attached to them. You can cook them with or without the roe, as you like. You can, if you wish, slice each scallop in half to form two discs.

Set a saucepan on a medium heat and, once it’s hot, add the sesame oil and the spring onions. Stir-fry briskly for a few seconds, then mix in the blanched spinach. Reduce the heat and stir regularly until the spinach is piping hot. Season with a tablespoon of the ginger soy sauce. Set aside.

Heat a griddle pan over a high heat. Lightly oil the scallops with the sunflower oil and place on the hot griddle. If you have halved the scallops, they will take about 1 minutes per side; if whole, they will take about 7 minutes. Keep turning to ensure that they cook evenly. Serve immediately on a bed of spinach, with the ginger soy sauce spooned over the scallops.

SMOKED HADDOCK AND PRAWN FISH PIE

This is an extremely rich and creamy fish pie — the perfect comfort food. Serve with petits pois.

Serves 4

1kg potatoes, such as King Edwards
1kg smoked haddock fillet
285ml double cream
285ml milk
5 black peppercorns
1 bay leaf
3 sprigs parsley
75g butter
200g button mushrooms, halved
1 tbsp lemon juice
200g North Atlantic prawns
Handful of finely chopped parsley

Peel the potatoes and cut into large chunks. Place in a pan and cover with cold, unsalted water. Bring to the boil and cook for 20 minutes or until the potatoes feel tender when pierced with a knife. Drain into a colander, cover with a tea towel and let steam for 5 minutes.

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