Simon Rimmer serve up tasty Scallops with Cucumber and Avocado Salad on Sunday Brunch.

The ingredients are: 12 scallops, 1 tbsp oil, salt and pepper, a knob of butter and a squeeze of lemon.

For the salad: 1 cucumber (deseeded and cut into half moons), 1 large ripe avocado (cut into cubes), 100g of edamame beans, the zest and juice of 2 limes, 1 tsp of chilli flakes, 125ml of virgin olive oil and 15 mint leaves (shredded).

See more Sunday Brunch recipes in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.