1lemon300 gmsashimi-grade scallops, roe and intestine removed3 tspextra-virgin olive oil2 tbsp eachcoarsely chopped dill and chervil¼ cupchervil, coarsely chopped1radish, thinly sliced on a mandolin
Boil lemon in salted water until skin is very tender (30-40 minutes). Set aside until cool enough to handle, then cut in half and scrape out flesh and pith with a spoon (discard), then tear the rind into small pieces.
Slice scallops into 5mm-thick discs and place in a bowl. Season with sea salt and extra-virgin olive oil, fold in herbs and lemon rind, transfer to a platter and serve topped top with radish.