Carpaccio scallops

Method

• step 1

  First, make the crispy tomato skins. Lower the cherry tomatoes into a pan of boiling water for 30-60 seconds until their skins begin to crack and peel, then, using a slotted spoon, lift them into a bowl of cold water. Once cool, peel off the skins and pat dry. Chop the flesh and set aside. Fill a saucepan one-third full with vegetable oil and heat to 170C. Fry the skins for 30-60 seconds or until golden yellow. Transfer to kitchen paper and sprinkle with a little salt.

• step 2

  To make the sauce, bring 50ml water to the boil in a saucepan, add the sugar and stir to dissolve, then cover and put in the fridge to cool down. Once cool, blend with the fish sauce, vinegar and 30g tomato flesh.

• step 3

  Thinly slice the scallops and radishes and mix with the sauce. Transfer the mixture to four plates using a slotted spoon, then drizzle over a bit more sauce and scatter over the tomato skins, dill and chia seeds.