- Dish Type: Main
- Serves: 4
- Preparation time: 10 mins
- Cooking time: 25 mins
- Difficulty: Easy
Ingredients:
- 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
- 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.
- Wash the asparagus, removing the tougher stalks. Slice the fennel into half-inch slices
- 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.
- 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.
- 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.
- 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.