BBQ Scallops


BBQ Scallops & Mackerel
  • 12 scallops
  • 4 mackerel butterfly filleted
  • 1 fennel bulb
  • 1 bunch of fresh asparagus
  • Half a lemon
  • 100g unsalted butter
  • 1 garlic glove
  • Extra virgin olive oil
  • Rosemary sprigs
  • Your choice of herbs
  1. Warm the butter until soft (but not melted) and blend together with a chopped clove of garlic, a little salt and some finely chopped herbs. Roll into a sausage shape using cling film; refrigerate.
  2. Wash the asparagus, removing the tougher stalks. Slice the fennel into half-inch slices
  3. Place the mackerel fillets on to a hot BBQ and drizzle with a small amount of olive oil, season with sea salt and freshly ground black pepper. When the fillets are halfway cooked top with some sprigs of rosemary.
  4. Add some of the garlic butter to each of the scallops wrapped in foil or place into a shell if you have them, place on the BBQ and allow to cook until tender.
  5. Place the asparagus and fennel into a bowl, season and drizzle with a little olive oil. Add to the BBQ and cook until charred and tender.
  6. Place the seafood on a serving dish and drizzle with a little olive oil and lemon juice to finish. Season to taste and add freshly cooked chicken if you wish.
Author: The Cornish Fishmonger
Cook time:
Total time:
Serves: 4