It can take decades of dedication and dogged effort to win a Michelin star. Josh Eggleton, though, was ‘shocked’ to win his first Michelin star at the age of 27, after only a few years of being a Head Chef.
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Ensuring the scallops are very firm, slice each into 3 or 4 discs and set aside. Prepare the dressing for the scallops by whisking together the vinegar and rapeseed oil and season lightly with sea salt
5 scallops, small and diver-caught, cleaned
2 tbsp of champagne vinegar
8 tbsp of rapeseed oil
Slice each strawberry in half lengthways and make very thin slices from the cut-sides – you will need 10 in total. Combine with the elderflower cordial in a bowl and allow them to sit and marinate for 15–20 minutes. Finely dice the leftover strawberry
5 green strawberries, small
2 tbsp of elderflower cordial
15 minutes before you're ready to serve, clean the scallop shells and set aside. Lightly season the sliced scallops with sea salt and leave to stand for 5 minutes
When ready, toss the scallops in the dressing and allow to stand for another 5 minutes. Arrange the shells on a large tray or plate with rock salt or small stones to keep them steady
Arrange the slices of scallop in each shell and drizzle over a little dressing. Lay sliced and diced strawberries on top, then finish with the edible flowers. Serve immediately
elderflower, if available
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