80g marsh samphire
1 shallot, chopped
20g butter
Pepper
Salt
6 medium scallops, halved
20ml olive oil
Mixed salad leaves
100ml balsamic vinaigrette
12 slices smoked salmon
Chervil to garnish

Sauté the samphire with shallots and butter. Season with pepper and keep warm. Season and sear the scallops in olive oil and butter. Dress the leaves with a quarter of the vinaigrette and arrange in the middle of the plate. Put three piles of samphire around the plate. Put the salmon on top, then the scallops. Drizzle dressing around and garnish with chervil.

John Rudden

Photo © Rob Whitrow