Griddled Scallops with Cabbage and Smoked Salmon

Scallops must be one of almost every chef’s favourite ingredients. Fresh from the shell and cooked a minute later, you can’t get much fresher.

One of the most important things to remember with scallops, as with most fish, is not to mask their delicate sweet flavour, only enhance it. With this dish I feel we’re doing just that. It works and eats so well - all the tastes helping each other.