Nathan Outlaw served up baked scallops, seaweed and lime on Saturday Kitchen with James Martin.

The ingredients for the scallops are: 6 scallops, shell on (keep roe if good), 90ml white wine for cooking (optional), Breadcrumbs for topping (any), 1 lime cut in half and Salt to season.

For the Seaweed Butter: 250g unsalted butter, softened, 3 tbsp dried sea lettuce, 1 shallot, peeled and finely chopped, 2 garlic cloves, peeled and finely chopped, Finely grated zest of 1 lime and Cornish sea salt and freshly ground black pepper.