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By William Lander, Shaun Searley and Daniel Morgenthau
Published 2019
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.