‘We butcher and fillet all the meat on board the ship’

Kintyre scallop, crab salad & pickled cucumber

Diver-caught scallop & crab mix

100g crab 20g brunoise spring onion 30g tomato concasse 20g mayonnaise 15g tomato ketchup 4g chiffonade coriander Squeeze of lemon juice Zest of lemon and lime

Avocado

1 avocado 1 lime (juice) 10g coriander

Cucumber

1 cucumber 500ml water/stock 250ml white wine 150ml white wine vinegar 100ml olive oil 4 shallots sliced 2 sprigs thyme 2 bay leaves 8 cloves of garlic 2 tbsp coriander seed

Dressing

20g brunoise shallot 20g sliced spring onion 84ml Champagne 50g tomato concasse Dash of lemon juice Chives Olive oil

Method: Open scallop, remove from shell and slice through the middle.

Crab mix: Boil crab for 6-8 mins to cook then refresh in iced water, continue to crack the claws and arms, removing the meat. Check meat for shell, then combine with all ingredients and season, portion to 20g per plate and chill.

Avocado: Combine ingredients in mixer and blitz. Season and set aside for service.

Cucumber: Peel cucumber, using a Parisian scoop make small balls. For pickling, place all other ingredients in a pan and bring to boil, then allow to cool and infuse. Once cooled pour over the cucumber balls.

Dressing: Sauté shallot and spring onion to soften, add champagne and reduce, add tomato to warm only. Finish with lemon, oil and chives.

Plating: Assemble the components nicely, sear and cook the scallop and dress with tomato dressing. Finish with coriander leaves and radish.