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.
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, kaffir lime leaves and lime juice in a food processor. With the motor running, drizzle in the oil until the mixture thickens. Add the zest to taste and season
Break the potato bread into small pieces, and season with extra virgin olive oil and salt. Put under a very hot grill until well toasted on all sides
4 slices of potato bread
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Arrange the cooked scallops on a plate, and scatter the potato bread across
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Drape the cucumber over the scallops, fleck the plate with the mayonnaise, drizzle over some mustard pickle and olive oil, then scatter the leaves over the top
