Serves 4


16 medium sized scallops – cleaned with roe removed
For the spiced tomatoes
200g tomato ketchup
1 tsp dijon mustard
1 tsp worcester sauce
½ tsp Tabasco sauce
100ml Borderfields rapeseed oil

For the salad

Micro basil cress or small basil leaves
Basil oil
200ml Borderfields rapeseed oil
1 bunch of fresh basil picked
Pinch of salt


1.   Scallops

In a hot pan add a little rapeseed oil, season the scallops with a little salt and pan fry for approx. 2 minutes. Turnover and cook for a further 2 minutes Squeeze over a little lemon juice.

2.  Spiced Tomato

Whisk all together and finish with chopped chives and diced tomatoes.

3.  For the oil

place oil, basil leaves and pinch of salt in the blender and blitz for approx. 1 minute. Pass the oil through a fine sieve and reserve until needed.

4. To Serve

Neatly arrange the spiced tomatoes on a plate, place the scallops in between the tomatoes, garnish with fresh basil and finish with a little basil oil.