Instructions: To prepare the oysters, give them a quick wash first before opening them with an oyster knife and clean out any remaining shell that may be in the fresh part of the oyster. Loosen the meat from the shells and leave to one side while you make the filling for the oysters.

To make the topping, finely chop the shallot, garlic, celery and spring onion and place into a hot pan with a little olive oil and cook slowly without colour for about 30 seconds.

Chop the watercress and herbs and leave to one side, add the herbs and watercress, 2 pinches of cayenne pepper and season. Place in a blender with an ounce of butter. Puree slightly but not smooth and add more seasoning if needed and spoon the mix onto the scallops in the shells. Top with a sprinkle of the fresh breadcrumbs and palce under a pre-heated hot grill for about 2 minutes, until hot and golden brown.

While it is cooking, dress the rocket in the lemon juice, olive oil and seasoning. Place in a bowl topped with parmesan shavings.

Serve the oysters on a large dish on top of the rock salt.

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