lemon wedge, for squeezing
3 lemon segments, to garnish
1 salsify stick, peeled, blanched and chopped
1 banana shallot, peeled and chopped
200g/7oz linguine
salt and freshly ground black pepper
pinch cayenne pepper
1 tbsp olive oil
2 tbsp olive oil
2–3 peppercorns, crushed
salt
50ml/2fl oz white wine vinegar
200g/7oz unsalted butter, cut into pieces
75g/2¾oz unsalted butter
6 prepared langoustine tails, peeled
100g/3½oz raw pink, Norwegian or Mylor prawns, heads removed, shells removed and de-veined
6 prepared king scallops
125ml/4fl oz white wine