1 Place a small saucepan on a high heat, once hot add the clams, water and whisky, place the lid on for 15 seconds, then add the carrot, shallot, and parsley, replace the lid and cook for 45 seconds.
2 Remove half the clams, add the cream and cook over a low heat for 10 minutes. Pick out the clams and reserve, then strain the sauce and reduce slightly.
3 Season, then add the watercress, clams and dill and keep warm.
4 Heat a large frying pan, sprinkle the scallops with sea salt and place in the lightly oiled sauté pan until golden. Turn and cook for 15 seconds, remove and sprinkle with the dulse.
5 Spoon the sauce into warm scallop shells, place scallops on top and serve with a little more dill.
• Tom Beauchamp is head of production and development at Sodexo Prestige Venues and Events
