Isle of Mull Scallop, Wild Garlic Butter, Dripping Breadcrumbs

We use diver-caught scallops in our dishes, which are significantly more expensive than trawled scallops. This isn’t just because of the unique flavour – although that is pretty special – but for ethical reasons: having a professional diver specifically picking scallops prevents the seabed being disturbed. Feel free to leave out the salt mound if you’re not feeling cheffy.