A delicious, sophisticated, welcoming dish, this one, the fruit enhances the scallops' flavour wonderfully, while the spinach leaves and crème fraiche are a superb accompaniment. A tiny dot of wasabi paste on the side of the plate works well, as does a drizzle of the tomatoey oil from this recipe, and the Dill Oil, used sparingly, goes nicely with it too. As with many of our recipes, this has a great by-product in the shape of the batter, any left over can go into the fridge, and is lovely as ham and mozzarella pancakes for breakfast next day

For the pancakes:-

100g plain flour

50g buckwheat flour

1 tsps baking powder

1 egg, beaten

160mls sweet apple juice

half tbspn olive oil

half a large Russet apple, peeled and grated coarsely

Ground nut oil for frying

Everything else:-

1.5 large Russet apples, peeled and cut into 2cm chunks. It also works well with pear

10g caster sugar

8 scallops

1 dstspn groundnut oil

To serve:-

Raw baby Spinach leaves

Crème Fraiche

• To make the apple mixture, toss the apple or pear chunks in the caster sugar. Heat a frying pan over a medium heat, and add the sugared apple and cook for about two minutes, till the sugar is caramelised and the apple soft. Keep warm

• Sift the flours, baking powder and a pinch of salt into a mixing bowl. In another bowl, mix the eggs, apple juice, and oil. Pour the liquid mixture into the flour and whisk till smooth. It improves the batter to leave it for an hour at this stage, but this is optional

• Turn the oven on to a low heat, to keep the pancakes warm

• When you’re ready to cook, stir in the grated apple. Put a small splash of ground nut oil into a frying pan, and place on a medium heat. When it’s hot, spoon a heaped tablespoon of the mixture into the pan, so it forms a smallish pancake about 10cm (4”) in diameter. Cook slowly over a low heat until golden, then flip the pancake until golden on the other size. Turn it onto a plate, and repeat with the rest of the batter, so you have about 16 pancakes. Keep the pancakes warm in the oven whilst you cook everything else

• Put two pancakes on each plate, with a quarter of the apple mix, or two dried apple rings. Then add a mere dot of ground nut oil to the pan and fry the scallops for about 90 seconds on either side, and place on the pancakes, or on the apple rings. Drizzle with the pan juices, scatter with spinach leaves and creme fraiche then serve