A dish that was on the Trinity menu recently, elegant, simple, celebrating the best of what’s around at the moment. You don’t have to plate it like this, if I was at home I would probably be dicing up everything all together and serving the same dressing on top. Scallops Shuck the scallops open using a knife, then remove from the shell by releasing with a spoon. Avoiding breaking any of the scallop’s organs/sacks. Separate the scallop meat, skirts and the roes and discard the rest. The skirts ge