1. Place your rice in a sieve and rinse under cold running water.

2. Boil a kettle and pour the water into a saucepan bringing the water back to a boil. Use 1 3/4 the volume of the rice to be cooked. Add a pinch of salt.

3. Place the rice in the boiling water, stir once, bring the temperature down to simmer, then cover and leave for 18 minutes.

4. Take the rice off the heat and leave to steam for 5 minutes.

For the 'Champagne' sauce

1. Add the sparkling wine to the shallots in a small saucepan, simmer and reduce by 2/3.

2. Take the pan off the heat and stir a small knob of butter into the sauce.

3. Place the pan back at a medium heat and gradually add the rest of the butter constantly stirring.

4. When the butter starts to froth take off the heat. Add 2 teaspoons of crushed salmon eggs to the sauce, stirring well.

For the scallops

1. Dry the scallops between sheets of kitchen paper.

2. Pour the olive oil into the frying pan and place on a high heat.

3. Place the scallops in the pan, leaving space between them

4. Cook the scallops for 2 minutes on each side.

For the samphire

1. Boil a kettle and pour the water into a saucepan, bringing the water back to a boil.

2. Place the samphire in the water and simmer for 3 minutes.