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 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.