Free from: dairy, wheat, gluten, soya and nuts
250g/9oz quinoa seeds
2 heaped tbsp arame (Japanese seaweed, available in health-food shops)
½ tsp sea salt
freshly ground black pepper
15 sticks celery, washed and sliced crossways
¾ of a medium iceberg lettuce, chopped roughly
24 scallops
200ml/7fl oz white wine OR 100ml/3½ fl oz medium dry sherry and 100 ml/3½fl oz water
pumpkin oil
Cook the quinoa with the arame, sea salt and black pepper in plenty of rapidly boiling water for 7-10 minutes or until it is soft but still has some texture. Drain and keep warm.
Meanwhile, steam the celery pieces in a steamer placed over a pan of boiling water for eight minutes or until they are softening but still have a little crispness.
Add the lettuce, mix well together and continue to steam for a further five minutes.
At the same time, heat the wine or sherry and water in a pan and add the scallops. Cook gently for 4-5 minutes or until they are just cooked.
Arrange the quinoa around the edge of a serving dish or individual plates. Pile the celery and lettuce mixture in the middle and arrange the scallops on the top.
Grind over a little extra black pepper and drizzle over a little pumpkin oil. Serve at once.
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