To make dressing, crush garlic with the salt and mustard to form a paste. A mortar and pestle is best for this. Add the vinegar and lemon juice and then the oils. Do not emulsify.

Clean the scallops of the small muscle (located at the bottom of the scallop) place back into the shell and store in a fridge.

In a bowl, mix together the sliced chilli, garlic and olive oil. Spoon a generous amount onto the scallops, place 2 slices of tomato on each scallop and then place the scallops onto an ovenproof tray.

Bake in an oven pre-set at 180°C for 5-6 minutes until just cooked. In a mixing bowl combine watercress, radish matchsticks and a generous amount of the lemon dressing.

Once scallops are cooked, remove from oven and quickly place an even amount of the salad on top of each scallop in its shell, spoon a little dressing over the salad.
Place a little watercress on the plate underneath the shells (to stop the shells sliding) and serve immediately.