barbecue scallops on lemongrass skewers with grilled fennel, Tomato and Toasted coconut

serves 8 as a starter

To Make The Marinade/dressing

In a bowl, whisk the fish sauce, lime zest and juice, brown sugar, turmeric and chilli together with some salt and pepper then whisk in the olive oil. Pour half over the scallops and toss well. Keep the rest of the mix to one side. Cut the lemongrass skewers in half lengthways and place two scallops on each. Thinly slice the fennel, cutting in half vertically and then into crescent shapes so the layers are held together by the core; toss with salt, pepper and one tablespoon of the olive oil.

Grill on both sides on a hot barbecue for a couple of minutes so they take on a little colour then place in a bowl.

On a hot barbecue grill the tomatoes until blackened. Once charred but not too soft, remove, cool slightly then peel and chop. Scoop into the fennel bowl, juice and all. Finely chop the coriander stalks and add to the bowl with the leaves and mix.

Lay out onto a serving platter.

Grill the scallops on a hot, clean barbecue for about two minutes each side then place on top of the grilled fennel. Whisk the rest of the dressing and pour over the top of everything then scatter on the toasted coconut.

Eat straight away, not forgetting to suck the lemongrass stalks to make the most of their amazing flavour.