Serves 4



8 fresh hand dive scallops

2 limes

20g almond flakes toasted

1 banana shallot fine diced

8 cucumber flowers

3 granny smith apples

1 bunch of breakfast radish

Micro coriander

10g olive oil

Salt to taste



Thinly slice the fresh scallops and season with micro plane lime zest, salt, lime juice, olive oil. Thinly slice the apples, radish and finely diced shallots. Start to put together the dish; place the fresh scallops on to a plate, then the shallots, apples and radishes around the scallops. Finish with micro coriander, cucumber flowers, olive oil and lime juice.


The Manor

Weston-on-the-Green, Oxfordshire, OX25 3QL

+44 (0) 1869 350621