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Fresh, sweet scallops are beautifully offset by zingy lime mayonnaise and crunchy cucumber in this pretty dish from Marcus Wareing. Try to get the cucumber sliced as thinly as possible and use Orkney scallops if you can get hold of them.
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To make the mustard pickle, crush all the spices together. Put them in a pan with the remaining ingredients. Bring to a boil and leave to cool. Keep until needed
Place the egg, egg yolks, mustard and lime juice in food processor. With the motor running, drizzle in the oil until the mixture thickens. Add more lime juice to taste, and season
Marcus Wareing defines his inimitable cooking style as 'not British cuisine, not French cuisine – it’s Marcus cuisine.'
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Scallops with cucumber, lime and baby leaf
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