30 mins to 1 hour
10 to 30 mins
For the ham butter
- 50g/1¾oz Iberico ham, finely chopped
- 150g/5½oz butter, softened and beaten
- 1–2 tbsp smoked paprika
For the vegetables
- 50g/1¾oz unsalted butter
- 1 courgette, ½ cut into ribbons and ½ into rounds
- 200g/7oz broad beans in their pods
- 200g/7oz peas in their pods
- 1 Little Gem lettuce, cut into quarters, core removed
- olive oil, for drizzling
For the crispy kale
- vegetable oil, for deep-frying
- handful kale, leaves picked
- pinch salt
- pinch sugar
- pinch smoked paprika
For the scallops and prawns
- 400g/14oz large raw prawns, peeled and halved
- 2 scallops, halved
- 1 lemon, juice only
- olive oil, for dressing
- lemon wedges, to serve
To make the ham butter, heat a small saucepan over a medium heat and cook the ham to render the fat. Leave to cool, then beat into the soft butter with the smoked paprika.
Preheat a barbecue to a high heat.
To make the vegetables, heat the unsalted butter in a frying pan and cook the courgette ribbons for 1 minute.
Cook the broad beans and peas in their pods on the barbecue for a few minutes on each side to warm through. Barbecue the rounds of courgette for 3 minutes on each side. Lightly brush the Little Gem quarters with olive oil and barbecue for 2 minutes on each side.
To make the crispy kale, fill a deep-fat fryer or a large, deep, heavy-bottomed saucepan two-thirds full with the vegetable oil. Heat to 180C (a cube of bread should turn brown in 1 minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Deep-fry the kale until crisp, then drain on kitchen paper. Mix the salt and sugar with a pinch of smoked paprika and sprinkle over the kale.
To make the scallops and prawns, place the pre-soaked plank on one side of the barbecue. Season the prawns and scallops with a little olive oil and lemon juice and place on the other side of the barbecue. Cook with the lid down for 4–5 minutes, until smoky and cooked through. Remove from the heat and brush the ham butter all over.
Place the vegetables, prawns and scallops on a large serving plate and serve with lemon wedges and the ham butter on the side.