Scallops, Daikon & Chilli Jam

Mr. Ottolenghi has come such a long way since the day he graciously lent me a big serving platter for a dish I had put together for Manou's birthday across the street from his shop.

1 green apple, cored & thinly sliced, kept in lemon water

6 thinly-sliced red radishes

30 gr blood chard leaves

EVOO

400 gr king scallops

chilli jam

sunflower oil

3 crushed garlic cloves

2 finely chopped red chillies

1 tsp cumin seeds

1 tsp black mustard seeds

400 gr tin chopped tomatoes

40 gr palm sugar

1/2 tsp turmeric

2 1/2 tbsp red wine vinegar

small bunch chopped coriander

pickled daikon

1 300 gr daikon, peeled and cut into thin strips

150 ml rice wine vinegar

2 tbsp sugar

2 tsp pink peppercorns

3 crushed cloves

1 finely chopped red chilli

1. for the daikon, warm 200 ml water and rice wine vinegar in a pan; add 1 tsp sugar, salt, peppercorns, cloves and chilli; once the sugar and salt have dissolved, remove from the heat and cool, add the daikon; chill for a few hours or overnight
2. for the jam, heat 1 1/2 tbsp sunflower oil in a pan and fry the garlic, chilli, cumin seeds and mustard seeds for a couple minutes, taking care not to burn the spices; add the tomatoes, 1/2 tsp salt, palm sugar, turmeric and vinegar and bring to the boil; reduce the heat and simmer for 35 minutes until thick; stir in the coriander and cool
3. drain the apple and pat dry; put in a bowl with the radish, chard, 1 tbsp EVOO and 80 gr of the daikon; toss and season
4. heat another tblsp EVOO in a pan, lightly season each scallop and cook for 2-3 minutes on each side until golden around the edges; gently toss the ingredients, add the EVOO if needed and divide between four plates
5. top each with some chilli jam