Ingredients

• 50g/1¾oz Iberico ham
• finely chopped
• 150g/5½oz butter
• softened and beaten
• 1–2 tbsp smoked paprika
• 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
• vegetable oil
• for deep-frying
• handful kale
• leaves picked
• pinch salt
• pinch sugar
• pinch smoked paprika
• 400g/14oz large raw prawns
• peeled and halved
• 2 scallops
• halved
• 1 lemon
• juice only
• olive oil
• for dressing
• lemon wedges
• to serve

Directions

• 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.