Shetland Scallops, Smoked Pancetta and Rosemary

Scallops are an ideal BBQ food, taking only minutes on the grill on a hot summer’s day.

When we think of a BBQ burgers and sausages always spring to mind, but we often overlook the potential of seafood. Enjoy a full-on Seafood feast this summer; fish and seafood are ideal for the grill and they don’t generally require long cooking times. In fact fish cooks very quickly on a hot barbeque. The tip is to use the best quality seafood and to ensure your grill is really hot after the flames have dampened down. This helps caramelize the fish and provide those beautiful grill lines that give you that immense flavour.

Make sure the seafood is at room temperature before grilling. This will allow the fish to cook evenly and prevent it from sticking. Our chefs at Saltwater will help by giving you the optimum grilling times too. After grilling, make sure you give your fish adequate time to rest. About 3-5 minutes will do the trick. This will allow the juices to run back into your fish and keep it tender. We always recommend having lemon wedges and Maldon salt to finish available to finish and enhance the flavour.

At Saltwater Fish Company, we’ve designed a full range of grill-ready seafood that you can pick and mix on the fishmonger’s counter, including Octopus Asador Style, Griddled Salmon, King Prawns and much more.

Method

Prepare the BBQ for Grilling.
Soak the Rosemary in Water for 20 minutes.
Wrap the Scallops in the Pancetta and carefully skewer with the Rosemary – 3 per Skewer.
Season with salt, brush with honey and grill over hot embers for 3 minutes either side.
Finish with a squeeze of lemon juice a tablespoon of olive oil and a scattering of fine capers.