Scallop tempura is a terrific, succulent way to cook one of Scotland's finest foods. The batter gives the scallops a lovely crisp texture and served with the salad they make a great starter or light main course. If you prefer a slightly sweeter dressing, add a little mirin or a pinch of sugar to the olive oil and lime dressing. You'll need a deep-fat fryer for this recipe – a sound investment as long as you can resist the temptation to make chips with it every night ...

Scallop tempura with baby gem lettuce, pear, mango and chilli

Serves 4

Tempura batter

160g plain flour

30g cornflour

1tsp salt

300ml sparkling water, well chilled

Salad

8 medium-sized whole scallops

2 baby gem lettuce

1 lime

2tbsp olive oil

2 ripe pears

1 large ripe mango

2 red chillies

Sea salt

Preheat your fryer to 180C.

For the batter, mix the flour, cornflour and salt in a large bowl then gradually add the water, whisking as you go. Once the batter is smooth, set it aside.

Prepare the scallops by trimming off any membrane, then cut the scallops in half and set aside.

Now make the salad. Cut the baby gem lettuce in half lengthways then break the leaves apart and place them in a mixing bowl. Dress the leaves with the juice of the lime and olive oil. Now slice the pears and cut the flesh into batons, adding them to the bowl with the lettuce.

Use a small sharp knife to peel the skin away from the mango. Cut the fruit away from the stone then chop the flesh into small dice then add it to the apple and baby gem. To finish the salad, cut the chillies in half, remove the seeds then slice the flesh finely. Add the chillies to the bowl and season lightly with sea salt.

Before cooking, check the oil is at the correct temperature. You will need to cook the scallops in two or three batches depending on the size of your fryer.

Take each half scallop and lightly season it with salt, then drop it into the batter and remove it gently, allowing any excess batter to drain off.

Carefully lower each battered scallop into the fryer and cook for 3-4 minutes or until the batter is crisp and golden. Remove the scallops from the fryer and rest them on kitchen paper to allow any oil to drain off.

When all the scallops are cooked, season them lightly with sea salt and a squeeze of lemon juice.

Arrange the salad in the centre of each plate, place four half scallops around the salad and serve immediately.