Sample recipe
Grilled Scallops with Chilli and Garlic

• 30 g/1 oz butter
• 340g/12 oz fresh baby spinach, washed
• salt and ground black pepper
• 500g/1 lb 2 oz fresh scallops
• 1 tbsp olive oil
• juice of 1/2 lemon
• 1 clove garlic, roasted and crushed
• 1 red chilli, de-seeded and finely diced
• 2 tbsp fresh white breadcrumbs
• 1 tbsp melted butter

1. Melt the butter in a large sauté pan over a medium heat until brown, tip in the wet spinach and cook, stirring, until it wilts, then place in a sieve to drain and cool.
2. When cooled, place spinach in a shallow oven proof dish and season well.
3. Remove any membrane from the edges of the scallops.  The roe can be cooked or removed as desired.
4. Toss the scallops with the oil, lenmon juice, garlic and most of the chilli, then place on top of the spinach.
5. Mix the breadcrumbs and melted butter and sprinkle over the scallops.  Place under a hot grill for 5 to 10 minutes or until the scallops are opaque and firm to the touch and the breadcrumbs are golden brown.  Sprinkle with the rest of the chilli and serve.

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