Grilled scallop, sea spaghetti and crispy scales recipe
 A sophisticated seafood starter for evenings when you want to impress. 7cm/2¾ in piece kelp seaweed10 scallop roes (ask your fishmonger)1 tbsp light soy sauce150g/5½oz sea spaghetti, or seaweed 300ml/10fl oz grapeseed oilred mullet fish scales, dried (ask your fishmonger)2 large diver scallops, cleaned (roe and shells still intact)saltsea truffle oil, to serve 7cm/2¾ in piece kelp seaweed 10 scallop roes (ask your fishmonger) 1 tbsp light soy sauce 150g/5½oz sea spaghetti, or seaweed 300ml/10fl oz grapeseed oil red mullet fish scales, dried (ask your fishmonger) 2 large diver scallops, cleaned (roe and shells still intact) salt sea truffle oil, to serve Method Put the kelp in a saucepan with 300ml/10fl oz water and bring to the boil. Add the scallop roes, reduce the heat and simmer for an hour.Pass the stock through a fine sieve into another pan and add the soy sauce. Bring back to the boil and simmer until the volume of the liquid has reduced by half. Set aside.Fill another pan with water. Add the sea spaghetti and a pinch of salt and cook for 5 minutes, or until tender. Drain and set aside.Heat 250ml/9fl oz grapeseed oil to a shallow frying pan placed over a medium heat. Fry the fish scales until crisp and golden brown, drain on kitchen paper, season with salt then set aside.Preheat a grill or barbecue to hot. Brush each scallop with the remaining grapeseed oil. Place the shell directly on top of the coals and grill until cooked through and charred. Remove the shells and put the scallops on a board to rest.To serve, carve each scallop into three thick slices. Put the sea spaghetti into bowls and pour over the broth. Add the scallop slices, drizzle over a little sea truffle oil and top with the fish scales. Put the kelp in a saucepan with 300ml/10fl oz water and bring to the boil. Add the scallop roes, reduce the heat and simmer for an hour. Put the kelp in a saucepan with 300ml/10fl oz water and bring to the boil. Add the scallop roes, reduce the heat and simmer for an hour. Pass the stock through a fine sieve into another pan and add the soy sauce. Bring back to the boil and simmer until the volume of the liquid has reduced by half. Set aside. Pass the stock through a fine sieve into another pan and add the soy sauce. Bring back to the boil and simmer until the volume of the liquid has reduced by half. Set aside. Fill another pan with water. Add the sea spaghetti and a pinch of salt and cook for 5 minutes, or until tender. Drain and set aside. Fill another pan with water. Add the sea spaghetti and a pinch of salt and cook for 5 minutes, or until tender. Drain and set aside. Heat 250ml/9fl oz grapeseed oil to a shallow frying pan placed over a medium heat. Heat 250ml/9fl oz grapeseed oil to a shallow frying pan placed over a medium heat. Fry the fish scales until crisp and golden brown, drain on kitchen paper, season with salt then set aside. Fry the fish scales until crisp and golden brown, drain on kitchen paper, season with salt then set aside. Preheat a grill or barbecue to hot. Preheat a grill or barbecue to hot. Brush each scallop with the remaining grapeseed oil. Place the shell directly on top of the coals and grill until cooked through and charred. Remove the shells and put the scallops on a board to rest. Brush each scallop with the remaining grapeseed oil. Place the shell directly on top of the coals and grill until cooked through and charred. Remove the shells and put the scallops on a board to rest. To serve, carve each scallop into three thick slices. Put the sea spaghetti into bowls and pour over the broth. Add the scallop slices, drizzle over a little sea truffle oil and top with the fish scales. To serve, carve each scallop into three thick slices. Put the sea spaghetti into bowls and pour over the broth. Add the scallop slices, drizzle over a little sea truffle oil and top with the fish scales.