I do love my seafood and top of my list are scallops and prawns. Not the cheapest ingredients but worth splashing the cash for a special treat. Slow cooked pork belly is an amazing match with fish, as is some sweetcorn salsa, so hear is my suggestion.

For six people season a 500g piece of boneless, rindless pork belly. Seal in a frying pan, add some chopped onion, carrots, thyme and garlic. Cover with some chicken stock, place a lid on, then oven cook at 120C for about 4 hours. Remove from oven and allow to cool, pressing slightly. When cool, cut into 6 equal sized pieces. For the sweetcorn salsa, remove the corn from one cooked ear of corn then mix with 1 freshly chopped red chilli, small bunch of coriander, 1 small shallot, finely diced, juice from half a lime, few splashes of olive oil and half a tsp honey. Season with salt and pepper and reserve at room temperature. Buy some fresh peeled tiger prawns and some fresh scallop meat, you will need about 2 large scallops and 4 tiger prawns per person. Place 50ml olive oil into a non-stick frying pan over a medium heat, place the pork belly in and cook on all sides until crisp and heated through. In a clean pan, heat 50 ml olive oil over a high heat and sauté the prawns and scallops until just cooked through. Season with salt, pepper and a squeeze of lime juice. Arrange neatly on a plate with one piece of crisp pork belly, garnish with the sweetcorn salsa and decorate with some wild rocket and watercress leaves. Serve with a wedge of lime.