Scallop ceviche with peas, radishes and smoked roe

Fruit and vegetables

6 breakfast radishes, cut into 1cm/½in dice
1 lemon, zest and juice

Cooking ingredients

pinch sugar
2 tbsp rapeseed oil
salt and freshly ground black pepper

Dairy, eggs and chilled

100g/3½oz crème fraîche

Meat, fish and poultry

3 large sushi-grade cleaned and shucked scallops, from a good-quality fishmonger, roes separated, flesh diced, 2 shells reserved and cleaned

Other

100g/3½oz fresh podded peas
10g/⅓oz sea purslane

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