Fire up the charcoal BBQ . Grill scallops for 4-5mins each side until cooked alongside the asparagus. Boil the eggs – 5 mins for a runny yolk then plunge into ice water.
For the dressing take mayonnaise and add salt, sugar, fresh coriander and lemon juice to taste. We added a splash of Apple Syrup to the Scallops to caramelise them just before serving.
Plate up and enjoy – summer is nearly here.
Eggs - www.clarencecourt.co.uk @ clarence_court
Crockery - www.denbypottery.com @denbypottery
BBQ - www.macsbbq.com @proqsmokers
Cutlery – www.studiowilliam.com @ studiowilliamcutlery
Charcoal – www.dorsetcharcoal.co.uk
Apple Syrup – www.libertyfields.co.uk @libertyfieldsdorset
Photography - www. DorsetFoodandDrinkPhotographer.co.uk @RichardBudd
Photography and Recipe by www.DorsetFoodandDrinkPhotographer.co.uk (C) 2018
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