Raw West Coast Scallops Spiked with Pickled Gherkins and Shallots

• 12 miniature gherkins
• 16 scallops, roe removed
• 2 tsp chopped shallots</

Cut the gherkins into julienne. Chop up the white flesh of the scallops into fine dice. Place in a bowl with the shallots and gherkins. Add the lemon juice, olive oil, salt and pepper.

Shape the mixture on to the centre of four plates as for a steak tartare. Make up the vinaigrette by thoroughly whisking all the ingredients together. Toss the salad leaves in the vinaigrette – the salad