Name: Barbecued scallop kebabs with summery pea salad
Total time: 600 s
Yield: 3
Ingredients: 4 sprig rosemary; 2 tablespoon extra virgin olive oil; 2 tablespoon maple syrup; 12 Scottish king scallops; 500 gram petit pois; 150 gram frozen broad beans; 1 pack pea shoots; 4 spring onion; 1/2 lemon; 2 tablespoon olive oil; 2 tablespoon maple syrup

Step 1

Preheat the barbecue to medium – the coals should be white.

Step 2

Meanwhile, cook the peas (500 g) and M&S frozen British broad beans (150 g) in a large pan of simmering water for 2-3 minutes. Drain.

Step 3

Toss the peas and broad beans with the pea shoots (1 pack) , sliced spring onions (4) , lemon juice (1/2) , olive oil (30 mL) and maple syrup (30 mL) . Season generously to taste.

Step 4

Remove the leaves from the bases of the rosemary stalks (4 sprigs) . Drizzle the olive oil (30 mL) and maple syrup (30 mL) over the scallops (12) , season with salt then skewer 3 scallops on to each rosemary sprig.

Step 5

Cook the scallops on the barbecue for 1-2 minutes on each side, making sure they are cooked through. Serve with the pea salad.

Barbecued scallop kebabs with summery pea salad

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