Serves 4

FOR THE SCALLOPS

• 6 very fresh hand-dived scallops, shelled and cleaned
• 2 plum tomatoes
• ½ firm but ripe mango, peeled and stoned
• 1/3 cucumber, peeled, halved lengthways and seeds removed
• ½ red onion, peeled
• 1 small red chilli, deseeded
• Freshly squeezed juice of half a lime
• 2 tsp extra virgin olive oil
• Pinch caster sugar
• Pinch flaked sea salt
• Salt and freshly ground black pepper

• ½ ripe avocado, halved and stoned
• 1 garlic clove, peeled and roughly chopped
• 2 tbsp full fat crème fraiche
• 2 tsp freshly squeezed lime juice
• 5 drops of Tabasco

• 12 baby squid, cleaned
• 2 tbsp cornflour
• Groundnut oil or sunflower oil for frying
• Sprouted coriander cress, to garnish

1 Cut each scallop horizonatally into five thin slices. Place a 13cm ring on a plate and arrange a quarter of the scallops inside the ring in over-lapping circles. Remove ring and repeat method with remaining scallops and three more plates. Cover plates with cling film and place in the fridge.

2 Cut a small cross in the base of each tomato, plunge into a bowl of just-boiled water for 10 seconds then transfer to a bowl of iced water for 15 seconds. Lift out with a slotted spoon. Slip off the skins and cut in half. Remove the seeds and cut the tomato flesh into small dice. Place in a bowl.

3 Dice the mango, cucumber and onion. Very finely dice the chilli. Add to the diced tomato. Sprinkle over the lime juice and add the olive oil, sugar and salt. Toss very gently together. Set aside.

5 Take the scallops out of the fridge and season with a little flaked sea salt. Spoon the vegetable and lime mixture over the scallops and set aside for a few minutes while the squid is cooked.

6 To prepare the squid, heat about 5cm of the oil in a medium saucepan to 180°C. Dip the squid quickly into the cornflour and shake off any excess. Carefully add to the hot oil using tongs and fry for about 2 minutes until golden and crispy – cook in 2-3 batches. Lift out with a slotted spoon and drain on kitchen paper.

7 To serve, place three spoonfuls of avocado puree on each plate of scallops and top each with a crispy squid. Sprinkle with coriander cress and serve.

1. Ask your fishmonger to shell and clean the scallops and check they are top quality and extremely fresh. You may need to order the baby squid in advance – or use a medium squid, cut into rings instead.
2. Always try and find ripe plum tomatoes as they will have much more flavour.
3. Use any left-over avocado sauce as a dip with vegetable sticks.