Scallop/Belly Pork/Piccalilli: Scallops

For the Scallops

• 10 large, or 20 small, diver-caught scallops
• marmite butter

Remove the scallops from the shell, and discard the skirt and roe; you only need the meat. Cut in half and reserve. When serving, fry the scallops on 1 side only in a hot pan; this gives you a contrast of raw and cooked. Season the roasted side with the Marmite butter after cooking; this adds a greater depth of flavour and gives you a massive hit of umami.