Embrace the thrill of the new with inspired recipes that add another dimension to outdoor eating. It’s time to sizzle!

RECIPES AND FOOD STYLING SOPHIE AUSTEN-SMITH

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SEA CHANGE Scallops with garlic, chilli and anchovy butter

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I look for any excuse to light the coals and barbecue. At the slightest glimpse of sun, I’m out there (and the rosé is lowing, naturally). There’s always space on the grill for burgers and sausages, but this summer I’m after something diferent. Dishes like lame-baked caulilower kebabs, a spicy miso aubergine sharing platter and griddled nectarine and praline sundaes will surprise and delight guests. And I promise you there isn’t a sad, limp salad in sight. SOPHIE AUSTEN-SMITH, DEPUTY FOOD EDITOR

Scallops with garlic, chilli and anchovy butter

SERVES 6 AS A STARTER. HANDS-ON TIME 20 MIN, PLUS CHILLING

MAKE AHEAD

Make the butter up to 3 days ahead and keep wrapped and chilled. Ask your fishmonger to open, clean and separate the scallops from their shells (see delicious. Kitchen).

Melt leftover anchovy butter over grilled meat and fish, use to baste roast chicken or stir into pasta.

• 40g butter, softened

• 3 fat garlic cloves, crushed

• 2 red chillies, finely chopped

• 3 anchovy fillets, finely chopped

• 12 sustainably sourced scallops, cleaned, in their shells (see tips)

• Olive oil for drizzling

• Small handful fresh parsley, roughly chopped

• Crusty bread to serve

1 Put the butter, garlic, chillies and anchovies in a bowl with plenty of black pepper, then mash together with a fork. Scoop out onto a large sheet of cling film, roll up and chill until needed (see Make Ahead).

2 Light the barbecue and heat until the coals are glowing white (or heat a ridged griddle pan until just smoking). Slice the butter into 12 rounds and put one on top of each scallop with a drizzle of oil. Put the shells directly onto the coals/pan and cook for 5-8 minutes. Use tongs to turn the scallops regularly until they’re just cooked and the butter is bubbling.

3 Remove from the heat, scatter over the chopped parsley and serve straightaway with plenty of crusty bread for mopping up the juices.

PER SERVING 113kcals, 8g fat (3.9g saturated), 9.8g protein, 0.3g carbs (0.1g sugars), 0.4g salt, 0.2g fibre