• 4 scallops, reserving two shells
• 1 small zucchini flower, stems thinly sliced
• 1/2 lime, juiced
• Pinch ground pepperberry

DRESSING

• 1 tbs extra virgin olive oil
• 1 tbs rice wine vinegar
• 2 tbs soy sauce
• 1 tbs honey
• 1/2 small birds eye chilli, finely chopped