Dare we believe that spring may just be around the corner?
The signs are there: daffodils are nudging their way through the soil and the tiny tree buds are fit to burst. Not to mention that we are finally being gifted just a few more hours of daylight each day, and what a difference that makes to our energy.
In celebration of spring (and our flowy, beautiful Scallop Edge dinnerwear), we've put together a little spring lunch for you. One that is light, hassle free but still feels special. We even made a playlist for you. Happy springing!
SCALLOPS FOR LUNCH
Garlic Baked Scallops - Serves 4
Recipe by Simon Bond
Scallops used to be the preserve of really fancy restaurants but they are actually incredibly easy and deliver an impressive dish in just minutes - meaning you can talk, pour the drinks and generally be fabulous instead.
INGREDIENTS
- 20 scallops, rinsed and drained
- 75g butter, melted
- 5 cloves garlic, finely chopped
- 2 shallots, finely chopped
- 3 pinches ground nutmeg
- 110g breadcrumbs
- 4 tablespoons olive oil
- 4 tablespoons chopped flat leaf parsley
- salt and pepper to taste
- lemon for garnish
METHOD
- Preheat the oven to 220 C / Fan 200 C or gasmark 7
- Place the scallops in a bowl with the melted butter, garlic and shallots. Season with nutmed, salt and pepper. Stir very gently to combine.
- Transfer to an oven proof dish
- In a seperate bow, mix the breadcrumbs and olive oil. Sprinkle evenly ontop of the scallops
- Bake in the oven until the breadcrumbs are golden and the scallops are done - this should be between 11 and 14 minutes.
- Top with the chopped parsley and serve with lemon wedges on the side
- Serve with a fresh, zingy green salad and chunks of fresh bread and butter. Simple and delicious.
A SPRING DESERT COCKTAIL
'The Rose and...ooh is that rhubarb?'
You don't always have to serve up big puds, how about a refreshing little cocktail to tickle everyone's tastebuds? You never know, it may even encourage daytime dancing!
INGREDIENTS
- 60ml gin
- 15ml lemon juice
- 15ml lime juice
- 20ml rhubarb cordial
- 5ml grenadine
- 1-2 drops rose water
- 25ml double cream
- 1 egg white
- soda
- dried rose petals
Pop all of the ingredients (except the rose petals and soda!) into a cocktail shaker with no ice and shake hard. Now fill the shaker with ice and shake again - as much as you possibly can without your arm falling off.
Strain into pretty glasses and top up witht the soda. Artfully sprinkle the rose petals on top and serve!
A PLAYLIST
