This recipe includes a version of Taberu Rayu that I have developed. The flavour is sweet, salty, complex and not overly spicy. I have found that this oil pairs wonderfully well with scallops. They can really stand up to the robust flavour. Treat your scallops like miniature steaks when cooking – an intense heat, don’t move them around too much and aim for a charred outside and a soft, warm inside.

This oil is based on the Japanese practice of adding an aromatic element to a dish, something that plays on your sense of smell as well as your sense of taste. The mayu - a burnt garlic oil - goes against everything you know about cooking, and yet it’s incredible, akin to the taste of black truffle. Coupled with the citrus fruits, this oil is complex and full of surprises.