Cooking over the coals is a prehistoric art that seems to draw out the primal spirit in us. It demands attention and skill to master the ferocity of the flames.
Fish lends itself to cooking over the fire. It can be cooked whole and quickly, smothered with butter or a light marinade. The hot coals add a layer of flavour to the delicate flesh, making it perfect to eat alongside a simple salad.
Baked scallops, watercress butter, hazelnuts
PHOTOGRAPHER: TAMIN JONES. FOOD STYLIST: ROSIE REYNOLDS. PROP STYLIST: TAMSIN WESTON
Cooking scallops in their shells, immersed in a buttery jacket, helps them retain moisture. The toasted hazelnuts add texture to this elegant dish. Any leftover watercress butter is delicious in chopped egg or roast beef sandwiches. Ask your fishmonger for dive-caught scallops.
Serves: 4 people
01 Scrub