Glynn Purnell cooks scallops with raw vegetables, almond satay and ponzu on Saturday Kitchen.

Glynn says: “When you need a quick starter, scallops are your go-to option. A light Japanese-style dressing and warm almond satay top them off perfectly.”

The ingredients for the ponzu dressing are: 75ml dashi stock, 2 tbsp sugar syrup, 2 tbsp rice wine vinegar, 4 tsp fish sauce, 75ml lemon juice and100ml soy sauce.

For the almond satay: 2 shallots, finely chopped, 1½ garlic cloves, finely chopped, 60g fresh ginger, finely grated, 300g toasted almonds, finely chopped, 2 tbsp honey, 75ml soy sauce, 1 lime, juice only, 1 red chilli, finely chopped and small handful of coriander, finely chopped.

For the scallops and vegetables: 100g beansprouts, halved, 100g mangetout, julienned, 100g carrot, julienned, 1 tbsp sunflower oil, for frying, 4 large scallops, roe separated, knob of butter, squeeze lime juice and few sprigs fresh coriander.