Cooking and eating outside is crazy, silly but always fun and makes a meal into a feast. The food doesn’t have to be fancy or complicated and in fact easier the better for the cook and guests alike because the more time doing the eating, chatting and laughing; the more time everyone is happy. Who wants a frazzled unhappy cook at the party? No one.
Keeping it simple, does require one thing and that’s a little bit of planning. Again, nothing fancy or complicated just knowing what’s to be cooked and when do you want to eat it. Everything else can just happen.
Once the fire is up to temperature, move some coals over to the side and then place the scallops in their shells over. They will cook quite happily in the embers without much work required. All you have to do is decide white or rosé wine.
- Scallops Cooked on the Fire (Serves 2)
- 6 fresh scallops with roe attached
- 6 scallop shells (fishmonger will give these to you)
- Olive oil, a trickle
- Fresh red chilli, deseeded and finely sliced
- Garlic, sliced thinly
- Splash of wine
- Fresh parsley, finely chopped
- In each shell, place one scallop along with a trickle of olive oil, a sliver or two of the chilli and garlic then a splash of wine over.
- Place the shells directly over the fire embers – not too hot and leave for 4 minutes until nearly cooked. Remove from the heat and they will continue to cook in the hot shells while you sprinkle over the parsley.
- Don’t throw away those juices, they are like nectar.