Wild garlic and cumin pickled scallops
- 6-8 scallops
- Large handful of wild garlic, pureed [substitute with spinach out of season] 1/2 green chilli, finely sliced
- 2 tbsp cider vinegar
- 1 tbsp olive oil
- 1 tsp cumin seeds
- Pinch of sea salt
- Coat your scallops with oil and cumin seeds and sear in a hot non-stick frying pan for 1-2 mins on each side.
- Then add in your pureed wild garlic, green chilli and vinegar. Reduce the heat and cook for 3-4 mins until the scallops are lightly pickled.
- Season to taste and serve with edible flowers and some flatbreads.