With Simon Rhodes, of the Lobster Pot Fishmongers in Wood Street Food Hall

The shell of the scallop is symbolic of life on the ocean bed. It is easily recognisable and the meat itself is revered among chefs and amateur cooks alike.

It is abundant around our shores and is fished in two ways, dredged or hand dived.

Obviously, hand dived scallops command a much higher price over the criticised method of dredging. They are filter feeders eating plankton and can move at a fast pace across the seabed using a type of jet stream.

The Lobster Pot mainly gets a supply from the Shetland Islands and they have a remarkably long shelf life.

We get them with the bright orange roe attached, which apparently when dried and crushed to a powder makes a good aphrodisiac (this is only what I have been told, you must understand!) The accompaniments to scallops can vary from black pudding (an old favourite), chorizo and smoked bacon to a velvety pea purée.

This week for my wife’s birthday I did pan fried scallops with a roasted red pepper velouté and deep fried spiced cauliflower florets.

To do this, cut up a red pepper and place on a baking tray, drizzle with olive oil, and salt and roast in oven (170oC) for about 15 minutes. Then blitz with some chicken stock, double cream and a drop of truffle oil. Then pass the mixture until you have a nice thick sauce. Season to taste.

To make the spiced cauliflower florets first make the batter by using either garam or plain flour. Mix in some turmeric, fresh chopped coriander, some curry powder and a finely shredded chilli and add enough cold water to make a batter. Add in small cauliflower florets and coat in the batter. These are then dipped in hot oil for about five minutes until golden brown.

At the same time place the scallops in another pan in little hot oil. Do not move them, then after about 2-3 minutes check that the underside is a golden brown, turn them over and cook the other side. Plate up the dish by placing the scallops on top of the red pepper velouté and place the florets around the dish.

I served them with plenty of wine, and a cheeky smile – I had no use for the roes!