I grew up in Dorset eating little queen scallops brought to the harbour in West Bay, so when it comes to shellfish they have always been close to my heart.
Ponzu is a Japanese citrus-based sauce which comes in many guises, from a citrus yellow to the darker versions which have soy mixed in. It's a great stand-by dressing for Japanese dishes and a great quick marinade.
24-28 queen scallops, shucked, with the deeper half shell reserved
8-10 large radishes, sliced thinly, then shredded
2-3 spring onions, very finely shredded
Ten minutes before serving put the queen-scallop meat in a bowl with the ponzu and spring onion and season well with sea salt.
Leave scallops in the marinade for 2-3 minutes only, then return to their shells and arrange on serving plates with a little of the marinade.
If you can't find ultra-fresh queen scallops then use small, freshly shucked scallops. Cut them in half and leave for another couple of minutes to marinate.
Divide the shredded radishes between the shells and serve immediately.