TODAY’S RECIPE Scallops in the shell cooked over embers

ASK the fishmonger to clean the scallops for you. SERVES 4.

Ingredients

12 small or 8 large scallops, and 4 scallop shells 75g cold butter Lemon Bread, to serve

Method

1. Divide the scallops between four shells, adding any briny juices that were in the shells. Season and top with a knob of butter.

2. You need either a barbecue or a fire pit that has burned down to hot embers. Flatten the embers, then use tongs to lay the shells on them. Cook for one minute, then carefully turn the scallops over in the shells, trying not to spill the buttery juices. The butter shouldn’t burn, but if it does, move the shells to a cooler part of the embers. Cook for one to three minutes on the other side, depending on the size of the scallops.

3. Carefully move the shells onto plates — they will be very hot. Squeeze lemon over the top and eat immediately with bread to mop up the juices. n

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