Scallop Floss

• 4 hand-dived scallops in the shell, shucked
• 5 g (⅛ oz) sea salt flakes

In a small bowl, sprinkle the scallops with the salt, cover and refrigerate for 1 hour.

Briefly dip the scallops in a bowl of iced water and pat dry on paper towel.

Heat the oil in a medium deep-sided saucepan to 160°C (320°F). Deep-fry the scallops for 5–10 minutes or until quite dry and a deep brown colour. Drain on paper towel to remove as much oil as possible. Cool to room t