This scallop salad has a touch of finesse about it – as you'd expect from a Michelin-starred chef. Fresh and zingy, it's a delicious summery way to eat scallops. Perfect as a starter ...

Add half of the chorizo, scattering it around the scallops. Pile a generous spoonful of the apple salad in the centre of the plate. Garnish with a few leaves of fresh coriander and serve immediately.

Large, juicy and bright in colour, scallops are absolutely delicious. Here, I toss them very quickly with fennel to create a delicious warm salad. Whether you're simply wrapping your scallops in ...

Add the shallot, slice the apple thinly and then cut into sticks. Toss in the dressing. Spoon hot purée onto a plate and dot around 6 scallops. Arrange the salad on top of the scallops and serve.

The combination of the flavours of scallops, bacon and celery is one I have always liked. If you have lovage in your garden use some of the leaves as they have a celery-like flavour. Substitute ...

I serve them on a Boston lettuce salad as a first course for dinner or as a main dish for lunch. 2–3 cups torn Boston lettuce, washed and dried 1 tablespoon extra-virgin olive oil 1 1/2 teaspoons ...