Instructions: Prepare the salsa.

Zest the grapefruit placing the shreds in a bowl then cut the fruit in half.

Juice half the fruit and set it to one side then peel and chop the remaining flesh and add it to the zest in the bowl.

Stir all the remaining salsa ingredients into the bowl seasoning to taste then leave to stand for at least 1 hour to allow the flavours to mingle.

Add all the marinade ingredients to the reserved grapefruit juice and place in a shallow dish.

Prepare the scallops by separating the roes then removing any membrane or sand from the meat.

Slice the white meat horizontally into two medallions then marinade the scallops and roes for 30 minutes before cooking.

Heat a wok or large frying pan on the boiling plateuntil evenly hot if the aga is busy heat the pan on the floor of the roasting ovenfor 10 minutes to conserve heat then transfer it to the top of the aga for cooking.

Add the oil then scoop the scallops out of the marinade with a perforated spoon straight into the wok.

Stir fry for 2 to 3 minutes until just cooked then strain the marinade into the pan and bring it quickly to the boil.

Serve the scallops on warn plates with the salsa to one side and the hot marinade spooned over.

Garnish with coriander leaves and serve immediately.

If you must use frozen scallops defrosting them in water will help to retain some shape and texture but fresh unglazed scallops are definitely best. This is a quick stir fry dish using the boiling plate.

Serves 6 as a starter 3 as a main course

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