RAW PRAWNS & SCALLOPS WITH OLIVE OIL & LIME DRESSING

When you’re using seafood of this quality, you don’t want to overpower it. This is very light – the main flavour is the sweetness of the scallops. They shouldn’t be sliced too thinly, as you want to be able to bite into them and use them to mop up the dressing. I use some Asian ingredients here, but that’s all part of my flexible approach to recipes.

FOR 4

24 Cardigan Bay live prawns (or the very best-quality raw prawns you can find)

8 sustainable diver-caught live scallops (ask your fishmonger to clean them for you)

chopped fresh coriander leaves, to serve

micro red amaranth cress, or micro cress, or regular cress, to serve

For the dressing

100ml extra virgin olive oil

15ml sesame oil

25ml soy sauce

juice of 1 lime

sea salt and freshly ground black pepper

To make the dressing, mix all the ingredients together and whisk to emulsify.

Peel and devein the prawns. If they are small, leave them whole. If they are larger, cut them in half lengthways.

Cut each scallop horizontally into about 5 slices. Arrange the slices of scallop on plates with the prawns, drizzle over the dressing, and finish with the coriander and cress.