Scallops in Shell

Ingredients

• Scallops
• Coconut Milk
• Diced Red Onion
• Garlic
• Finely diced chilli
• Lime
• Fish Sauce

Method

In a hot pan add diced red onion, garlic and chilli, some fish sauce.   Add in a tin of coconut milk and squeeze in some lime juice for bite and simmer.

Place your scallop shell in the Traeger and pour on a little of the sauce before placing back the top shell of the scallop.  This will add flavour and allow the scallop to poach slightly.   When Scallops are cooked though they self release from the shell and you know that they are ready to eat.  This will take around 6 minutes.

Remove from the Traeger Slice through the scallop and serve in its shell with more of the sauce.

Pasta Feast

Ingredients

• Chanterelle Mushrooms
• Bacon
• Butter
• Mascarpone
• Parsley
• Fresh Pasta
• 2 egg yolks
• 100g parmesan, grated

Method

In a hot pan fry the bacon for a few minutes then tear and add freshly foraged mushrooms – Mike uses Chanterelle for this recipe.  Add a handful of parsley and stir through a tub of mascarpone cheese.  Top with grated parmesan and stir through the egg yolks before adding cooked pasta, stir together and the heat of the pasta will cook the egg yolk.  Stir through any remaining parmesan and serve immediately whilst piping hot.