Country Wood Smoke’s Maple and Chilli Glazed Scallops with Beetroot and Kale

• 2 small beetroots
• 8 scallops with roe
• 20ml pure Canadian maple syrup (preferably golden for its delicate taste)
• 1 tsp chilli flakes (I used mild/fruity Aleppo chilli)
• Pinch or two of coarse sea salt flakes to season
• Handful of kale tossed lightly in olive oil
• Wedge of lemon to taste
• 1 tsp of extra virgin olive oil

Equipment

• A BBQ set up for hot direct grilling, you should be able to hold your hand 8” above the coals/grill for 2 to 3 seconds max, approx. 180c
• A couple of flat metal skewers
• A basting brush
• Digital probe thermometer

1. Cook the beetroot on the BBQ, you can do this straight in the embers for around 20-30 mins until the outside is charred and the inside softened.
2. Place your scallops onto the skewers and season with salt.
3. Cook scallops for 3- 4 mins each side on the BBQ, until lightly brown.
4. Lightly brush on the golden maple syrup and dust with chilli flakes and then cook for a minute more each side, ensure they don’t go higher than 55c internal temperature (check with a digital probe thermometer).
5. Crisp up the kale on the BBQ (you can use a metal sieve placed onto the coals for this).
6. Thinly slice the beetroot.
7. Plate up the beetroot slices, kale and scallops, season with a pinch of sea salt flakes, drizzle with a little olive oil and squeeze over the wedge of lemon.