Jason Atherton served up tasty Orkney roasted sea scallops with smoked leeks on James Martin’s Saturday Morning.

The ingredients for the Scallop Roe Bottarga are: Large Scallop Roes, Kombu Brine and Smoking Chips.

For the Razor Clam & BBQ Leek Dashi: 2kg large, fresh live razor clams – do not wash, 4 large leeks, Approx 4L water, 1x celery stick, 1x bulb of fennel, 1x leek, white part only, 1x white onion and Kombu Sheets.

For the Josper Leek Hearts: 2 leek hearts, 1 tbsp smoked butter and Salt, to taste.

For the Smoked Butter Sauce: 1kg of Razor Clam & BBQ Leek Dashi (See above), 3g Xantham Gum, 450g smoked butter, 250g any white/ yellow vegetable puree, Lemon juice, Maldon salt and Yuzu citrus ponzu.

For the Pickled Turnips: 300g white wine vinegar, 200g sugar and 100g water.

For the Parsley Oil: 200g picked parsley and 200g vegetable oil.

See recipes by Jason in his book titled: Social Suppers available from Amazon now.