If necessary, remove the scallops from their shells. Remove the skirt and the roe.
Wash the scallops under cold water to remove any grit and then place them in a tray lined with kitchen paper to absorb any excess water.
Wash then top and tail the courgettes. Slice the courgettes very thinly lengthways.
Cut each slice of courgettes into very thin strips (julienne).
Pick and roughly chop the parsley leaves .
Peel and finely dice the garlic clove.
Warm the harissa paste with the water. If the sauce is too thick, add more water.
For the courgettes: heat a frying pan until hot and add a splash of olive oil. Quickly fry the courgettes until soft, season with salt and then stir in the garlic and parsley. Remove from the heat and place a small pile in the middle of each plate.
For the scallops: heat a frying pan until very hot and add a splash of sunflower oil.
Season the scallops with Maldon sea salt and them pan fry on one side for about 1 minute until nicely caramelised.
Turn the scallops over and repeat until both sides are golden brown. Finish the scallops with a knob of butter and a squeeze of lemon juice.
Serve the scallops on top of the courgettes and finish the dish with a drizzle of the harissa paste.
«Cook large numbers of scallops in small batches rather than overloading the pan. Take care not to overcook them!»