The sweetness of scallops goes beautifully with the saltiness of anchovies. Add some wild leaves and you have a really good, simple salad
Hawthorn leaves have a rather good, slightly nutty flavour. They are in season only in April and May, just when wild garlic is coming up. Dandelion are also at their best at this time of year, before the leaves get too tough and bitter. If you find a patch of dandelion, blanch the leaves by covering them with a bowl for a day or so – this will reduce any bitterness.
These scallops are also delicious sandwiched in some fresh, crusty bread.
Feeds 4
1. First make the sauce. Using a pestle and mortar, mash the anchovies with the lemon juice.
2. Add the garlic and rosemary and mix. Transfer to a cup and stir in the olive oil.
3. Wash the hawthorn leaves well. Brush the scallops with olive oil and season them well with salt and pepper.
4. Grill them over a hot fire, griddle pan or barbecue for 1–2 minutes a side until they are lightly charred.
5. Toss the leaves in a little lemon juice and scatter the scallops on top. Drizzle with the sauce.
The Wild Gourmets: Adventures in Food and Freedom by Guy Grieve, Thomasina Miers, published by Bloomsbury. RRP £20.
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