- First pickle your shallots, by dissolving the sugar in the vinegar then adding the bay leaf and juniper berries and salt. Peel and thinly slice your shallots and add to the pickling liquid until you’re ready to serve.
- Bring a large pan of water to the boil add some salt and cook the podded broad beans for 2-3 minutes, then plunge into ice cold water. Once cooled pierce the end of each bean with a sharp knife and squeeze the tender inside out of the tough outer skin, and set aside.
- Slice your focaccia into thick slices and either pan fry with a little olive oil to toast, or better still chargrill.
- Now you are ready to cook your scallops. Add a splash of olive oil into a hot frying pan. Using a spoon, remove scallops from the shell, season with salt and pepper and cook until golden brown, turn over and cook for a further minute. Then leave to rest.
- In the same pan add another splash of oil, fry the sliced shallots and garlic for 2 minutes. Add the broad beans, peas and herbs and gently warm through for a further minute.
- Once warmed add a squeeze of lemon and lightly crush the mix with the back of a slotted spoon
- Place the crushed beans and peas onto the toasted focaccia, then top with the scallops and finish with a few pea shoots and pickled shallots.
Pickling is a great way of adding a little texture and sharpness to the dish, can also leave in the fridge for unto a week. Buy your scallops still in the shell if you can, they stay firmer and fresher.