Ingreadient :

Lemon Sole

• 4 lemon sole fillets
• Drizzle of oil
• Salt and pepper

Butter

• 150g butter softened
• 1 lemon zest
• 3 tbsp dried seaweed chopped
• Salt and pepper
• To serve – Wild garlic

Scallops with Hazelnut Butter

• 8 large cleaned scallops
• 150g butter softened
• 75g hazelnuts crushed
• 1 tsp seaweed

Direction :

1. Mix the lemon and seaweed and then beat into the butter,  then lay onto cling film, roll into a sausage shape and then chill.
2. Pan fry the fish in oil for 1 to 2 minutes. Flip over and season, cook for 1 more minute.
3. Wilt the wild garlic in a knob of the butter.
4. Heat a bbq until the coals are white.
5. Mix the butter seaweed and hazelnuts, sit the scallops in the shell top with the butter and bbq until hot  and bubbling.