Method

1. For the lime honey, place lime zest, lime juice and honey in a small ramekin and leave to marinate for up to 24 hours.

2. For the candied lemon zest, blanch the zest in boiling water for 3-5 minutes until very tender. Meanwhile, place sugar and ½ cup water in a small saucepan over low heat. Stir to dissolve the sugar, then bring to a boil and cook for 5 minutes until thick and syrupy. Place the zest in syrup and leave to marinate.

3. For the loukoumades, place flour, yeast and 1 teaspoon salt into a large bowl. Heat 750ml of water to 42°C (or just above body temperature) to activate the yeast, then gradually pour into the flour mixture and whisk until smooth. Cover with cling wrap, then set aside in a warm place to prove for 30 minutes - 1 hour until the bowl is full and mixture is bubbly.

4. For the breadcrumb mixture, combine all of the ingredients in a bowl.

5. For the taramosalata, place onion, bread, roe and lemon juice in a food processor and process for 1 minute or until well combined. With the motor running, slowly drizzle oil in through the feed tube and check consistency. If very thick turn machine on again and drizzle 1-2 tablespoons water until smooth and creamy. You may need to add more oil if necessary. Spoon into a piping bag and set aside until needed.

6. To finish the loukoumades, fill a deep-fryer or large saucepan with oil until one third full and preheat to 170°C. Toss scallops in the flour, then drop them into the bowl of batter. Reach your hand into the batter and pull out the scallops one by one, covered with a handful of batter, then pop them through your palm into the hot oil. Cook the loukoumades in the hot oil for 2-4 minutes until puffed and light golden. Use a slotted spoon to move loukoumades around in the hot oil so they brown evenly. Drain the loukoumades on paper towel.

7. To serve, snip end off piping bag and on an oval platter run two lines of taramosalata down the length of the plate. Fill the space in between the two lines with the breadcrumbs. Place some strips of lemon zest across the breadcrumbs. Dollops caviar onto the plate, then top the crumbs with parsley cress. Place the loukoumades on top of the taramosalata and drizzle with lime honey and season with sea salt.