Scallops, Pumpkin, Yuzu Kosho

Hand-dived scallops are a treat. We are lucky to get such good quality ones in Scotland and I applaud the people who dive for them in all conditions. There’s a reason why they’re expensive — a lot of effort goes into getting them out of the water. I love to prep scallops, a legacy of my time at Gordon Ramsay’s where we used to sell tons.

The key thing when you’re cooking scallops is to sear them 75% on