Clare Smyth served up a tasty Isle of Harris Scallop Tartare on James Martin’s Saturday Morning.

The ingredients for the Nasturtium oil: 100g nasturtium leaves, 100g grapeseed oil, 2g salt and 2g caster sugar.

For the Scallop tartare: 4 extra-large scallops (320g scallop meat), shells reserved, 4g lime juice, 4g chives, finely chopped, 4g mascarpone and salt, to taste.

For the Sea vegetable consomme: 200g vegetable nage, 25g sea lettuce, 25g sea rosemary, 25g sea fennel, 25g sea purslane, lime juice, to taste and salt, to taste.

To assemble: baby nasturtium leaves, dill tips, chive tips, oyster leaves, wasabi flowers and baby wasabi leaves.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.