I recently hosted a dinner at my restaurant, Hixter, with Stuart Ekins – the importer of Thomas Estes' fantastic Ocho tequila – whom I had visited in Mexico earlier this year. It's interesting how spirits such as tequila, which most think should be knocked back in shots in vast quantities, actually marry up with good-quality ingredients – both as an accompaniment and, as here, a light marinade for seafood.

For this dish, make sure you find the freshest, plumpest scallops and have them shucked in front of you, if at all possible.

4 large or 8 medium scallops
4tbsp freshly-squeezed grapefruit juice
A few good pinches of Cornish sea salt
2tbsp good-quality tequila
1 small green or red chilli, seeded and finely chopped
A few sprigs of coriander

Cut the scallops as thinly as possible and arrange in the centre of a cold serving plate. Arrange in a line, slightly overlapping, or in a circle.

Mix the grapefruit juice, salt, tequila and chilli together and spoon over the scallops. Leave for a couple of minutes, then scatter over the coriander and serve immediately.