Serves 4

1 tbsp vegetable or corn oil, for cooking
10g popping corn
Finely grated zest and juice of 1 lime
Pinch of ground cumin
1 pink grapefruit
40g caster sugar
100ml water
1 rhubarb stick
½ small red onion
Finely grated zest and juice of 1 lemon
1 medium fennel bulb, with fronds reserved, finely sliced
8 medium scallops , shelled
1 red chilli, deseeded and finely chopped
2 tbsp olive oil, plus extra to serve
Fennel pollen, to serve
Sea salt and freshly ground black pepper


Heat the oil in a saucepan, add the popping corn, cover with the lid and cook until popped. Remove from the heat and add a pinch each of lime zest and salt, and the cumin.

Remove the pith and skin from the grapefruit, then cut out the segments. Squeeze out the juice from the remains of the grapefruit, place in a small pan and reduce to a thick glaze. Set aside to cool.

Boil the sugar and water together in a pan and set aside to cool. Dice a little of the rhubarb for the garnish and set aside. Thinly slice the rest into ribbons, using a swivel peeler, and place in the cold sugar syrup.

Slice the onion as finely as possible, season with a little salt and lemon juice and set aside. Add the fennel slices to the onion.

Rinse the scallops gently in lightly salted cold water and dry. Cut each one into 6 slices and mix gently through the fennel and onion. Cut the grapefruit segments into small chunks and add to the scallops. Add a pinch or two of chilli, a touch more lime and lemon juice and the olive oil. Season with salt and pepper, mix well and taste – you want to taste the chilli and citrus juices but not be overpowered by them.

Place on a plate, sprinkle with some fennel fronds and a touch of fennel pollen, and the remaining lime zest and the lemon zest. Drizzle some of the grapefruit juice glaze and a little olive oil over, garnish with the drained, diced rhubarb and serve immediately, with the popcorn and ribboned rhubarb.