Scallop cured in elderflower with green strawberry

Ensuring the scallops are very firm, slice each into 3 or 4 discs and set aside. Prepare the dressing for the scallops by whisking together the vinegar and rapeseed oil and season lightly with sea salt

Slice each strawberry in half lengthways and make very thin slices from the cut-sides – you will need 10 in total. Combine with the elderflower cordial in a bowl and allow them to sit and marinate for 15–20 minutes. Finely dice the leftover strawberry

15 minutes before you're ready to serve, clean the scallop shells and set aside. Lightly season the sliced scallops with sea salt and leave to stand for 5 minutes

When ready, toss the scallops in the dressing and allow to stand for another 5 minutes. Arrange the shells on a large tray or plate with rock salt or small stones to keep them steady

Arrange the slices of scallop in each shell and drizzle over a little dressing. Lay sliced and diced strawberries on top, then finish with the edible flowers. Serve immediately