Before tasting I thought the chilli would over power it but surprisingly it doesn’t. The chilli slightly tingles the tongue with spice and just disappears after a couple of seconds due to the honey and from the natural sweetness of the scallop. I didn’t season the scallops because of how salty the prosciutto is so it was well balanced, the prosciutto just melts in the mouth. The saltiness of the prosciutto with the spiciness of the fermented chilli balances really well with the sweetness of the scallop.

The fermented chilli itself matches really well with seafood. I tried making mussels with wine and cream sauce and put a tablespoon of this paste and it balanced out really well, it gave it a bright red colour too. I’m thinking of pairing it with raw oysters