Wild garlic and cumin pickled scallops

plate 4 people
clock 10


  • 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



  1. Coat your scallops with oil and cumin seeds and sear in a hot non-stick frying pan for  1-2 mins on each side.  
  2. 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.  
  3. Season to taste and serve with edible flowers and some flatbreads.