Prep

I recommend children are supervised when cooking.

Wash hands thoroughly

Turn oven on to 180˚C

Ingredients

• 4 scallops per person
• 1 banana
• Butter
• Pepper

Method

1. Oil the foil
2. Slice banana in half lengthways – to make a boat shape on the foil
3. Prepare 4 scallops
4. Cut up each into 3 pieces and fill the ‘boat’
5. Dot with butter
6. Sprinkle with pepper
7. Place in a boat-shaped foil
8. Bake at 180C for 15-20 mins

Prep

I recommend children are supervised when cooking

Wash hands thoroughly

Get your BBQ nice and hot

A disposable foil one will do!

Ingredients

• Scallops – as may as you need
• Italian parma ham
• Limoncello
• Fresh, crusty bread

Method

1. Prepare scallop
2. Wrap in Italian ham
3. Cook until scallop is whiter
4. Serve covered with a tot of Limonchello and fresh crusty bread

Prep

I recommend children are supervised when cooking.

Wash hands thoroughly

Clean your scallops

Get the BBQ on 0n – nice and hot!

Ingredients

• 6 scallops-in-one shell, cleaned
• 1 tbs salted butter
• 1 tbs lemon juice
• ¼ tsp ground white pepper (or a pepper of your choice)
• 1 clove garlic finely minced
• 2 tbs desiccated coconut
• 60ml of white or rose wine
• 1 tsp fine chopped parsley (garnish)
• Small pieces of chunky fresh bread (to serve)

You can also add finely chopped herbs and spices such as sweet red pepper, chillies, chives or cumin – whatever you like to add the flavour you prefer.

I don’t add salt but you can if it makes it more to your taste.

Tip

I like the scallop roe, coral, so I cook it with the white meat, but you can cut it off if you’re not keen.
If you like them, add them halfway through cooking.

Method

Use a flexible sharp knife to cut each scallop free from its shell.

Place scallops-in-shells on a plate

Cut butter into 6 pieces

Put a piece of butter on top of each scallop

Mix together the lemon juice, pepper, minced garlic, desiccated coconut and wine

Gently stir all ingredients together well

Spoon the mixture evenly on top of each buttered scallop-in-shell

Check BBQ charcoal is white hot

Use tongs to place scallops-in-shells on to the BBQ rack

Cook for 5 mins, until bubbling

Leave or turn the scallops over to cook for another 5 minutes

Scallop is cooked when the meat has turned whiter

Avoid over-cooking! The mixture is to be juicy and moist, not dried up.

SERVING SUGGESTION:
Serve with small pieces of fresh, crusty bread.

A rainbow salad looks wonderful with it too!

Use tongs to place each scallop-in-shell on a plate for people to help themselves

Or place each scallop in shell onto individual small starter plates.

Ingredients

• Brown crab meat
• Breadcrumbs
• Crushed garlic
• Herbs & seasoning
• Two eggs – beaten

Method

• Mix everything well together.
• Fry dessertspoon-sized portions, until mid-brown and serve with salad as a starter or light meal.Easy, delicious, nutritious!he butter and breadcrumbs.

Ingredients

Tomalley from 4 lobsters – the green substance you will see in the lobster cavity.

Method

Save for tomorrow:
Reserve in a small dish, cover and keep in the refrigerator until the next day

Freezer:
From a fresh cooked chilled lobster, the tomalley has not been frozen, so you can put it in a container and freeze it.

Serve on toast:
Whisk it together with 1tbs parsley, 100g softened unsalted butter and some ground white pepper and spread on warm bread.

Pate / dip:
Whisk it together with 1tbs parsley, 100g cream and some ground white pepper, then chill.

Ingredients

• 8 Homemade savoury scones with parsley and thyme or ready-made savoury scones
• 300-500g soft cheese
• 8-16 shelled scallops
• 1/4 tsp paprika
• Chutney (e.g. onion, aubergine, sweet chilli)
• 1 Rasher of bacon
• 2 tbs rapeseed oil
• 25g butter

Method

1. Heat the rapeseed oil and butter.
2. Fry the rasher of bacon
3. While it is cooking, cut the scallops half way through and open out to form a butterfly shape.
4. If there is the orange coral, this forms the ‘butterfly body’
5. Fry the butterfly scallops in the hot bacony fat plus the paprika for 30 seconds on each side.
6. As the meat goes whiter, but do not overcook.
7. Remove from the pan.
8. Cut the scones in half, spread with soft cheese.
9. Pop a scallop on top.
10. Serve with a chutney you like.

Ingredients

• 2kg live mussels clean, prepared with shells closed
• 100ml white wine
• 4 sticks of celery, slices thinly
• 1 pint/½ litre vegetable stock
• 3oz unsalted butter
• 2 cloves of garlic, crushed
• 1 handful fresh chopped parsley
• ¼ teaspoon ground white pepper
• 1 lemon, quartered

Method

1. Gently melt the butter at medium heat in a large saucepan.
2. Add the garlic to the butter and gently cook.
3. Add the stock to the butter and garlic.
4. Add the celery, allow to simmer for 7 minutes.
5. Add pepper.
6. Add closed mussels, allow to cook for about 2 minutes.
7. The muscles are cooked as soon as they are open.
8. Warm the serving bowls.
9. Add the wine to the saucepan, allow to come up to simmer.
10. Take off the heat.
11. Discard any closed mussels.
12. Gently mix in some of the chopped parsley.
13. Ladle into the warm serving bowls.
14. Sprinkle some of the parsley on the top.
15. Cut lemon into quarters and squeeze over to taste.