SIMPLE SUPPER Grilled hand-dived scallops with chermoula and chips

For some, holiday cooking is a chance to experiment with new dishes; for others, it’s an excuse to spend as little time in the kitchen as possible. This recipe is flavour packed but quick to make and easy to adapt to any local fresh fish or meat finds.

Chermoula is a fresh and fragrant sauce that works brilliantly with most fish, meat, roast veg and even as a salad dressing.

Serves 2

Ingredients: chermoula 20g coriander, finely chopped • 10g mint leaves, finely chopped • 10g parsley, finely chopped

• 1 garlic clove, crushed to a paste with a little salt • 1 tbsp lemon juice • 1 tsp ground cumin • 1 tsp smoked paprika • 1 dsp freshly grated ginger • 2 tbsp olive oil

Ingredients: chips 400g chipping potatoes, such as Maris Piper, King Edward or Russet • 4 tbsp fat, goose is delicious or sunflower or olive oil also work

Ingredients: scallops

8 medium scallops • 2 tbsp olive oil

Chermoula

Mix all the ingredients together and season.

This sauce is best served at room temperature.

Chips

Preheat the oven to 190°C fan/gas mark 6.5.

Peel and chip the potatoes. Give them a quick rinse in cold water then blanch them in salted boiling water for about 7 minutes; you don’t want to cook them through.

Drain and let them steam for a few minutes.

Pour the oil onto a flat baking tray lined with baking paper and place in the oven to heat.

Once hot carefully pour on the chips and give it a little toss around.

Roast in the oven for about 40 minutes, turning about twice so they cook evenly. Sprinkle with salt and serve hot.

Scallops

Season the scallops and toss the oil. Barbecue, grill or pan fry on a high heat for about a minute each side. I like to eat mine medium rare rather than cooked all the way through.

Serve straight away with the hot chips and chermoula.

This dish is delicious with a simple tomato and lettuce salad or pile of blanched buttered green beans.

The Field’s

Find more easy supper ideas on website: Grilled red mullet with Russian beetroot salad / Lebanese grilled venison koftas with tabbouleh salad / Rabbit cooked in lemon, thyme and milk / Portugese-style mussel stew with watercress and tomato / Malaysian-style trout with spicy sambul sauce