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Chef Nick Nairn and Dougie Vipond are on a mission to highlight the fantastic range of great produce Scotland has to offer. They are looking at shellfish, cooking hand dived west coast scallops, baked in garlic butter. Joining them in the kitchen are fisherman and scallop diver Guy Grieve, and food and drink writer Rosalind Erskine, who has chosen a Hebridean gin-infused with sea kelp.