Barbecued Scallops

Ingredients

200g brown or green lentils
• 1 clove of garlic
• a sprig of fresh sage
sea salt and freshly ground black pepper
• extra virgin olive oil
• 16 small fresh scallops
• 12 slices of pancetta or thinly sliced streaky bacon, the best quality you can afford
• olive oil
• a small bunch of watercress, washed and drained
• juice of 1 lemon

Starter | Serves 4
A seafood delight fresh from the outdoor grill.

Put your lentils in a saucepan, add the garlic and sage, cover with cold water and bring to the boil. Simmer for about 15 minutes or until the lentils are just cooked.

Drain the lentils in a colander and throw away the garlic and sage. Season with salt, pepper and a lug of extra virgin olive oil.

Wash your scallops and pat dry with kitchen paper. Put four scallops at a time on to wooden skewers. Starting at one end, loosely wrap three pieces of pancetta in and around them.

Place the kebabs on a roasting tray, drizzle with olive oil and season lightly. Cook on a hot barbecue for about 10 minutes, turning three or four times until they're crispy and golden on the outside and warm all the way through.

Serve with the lentils, some watercress dressed in the lemon juice and a drizzle of extra virgin olive oil.