Cedar Planked Scallops with Blistered Cherry Tomatoes

Hand-dived scallops arranged on a soaked cedar plank, roasted in the pizza oven alongside blistered cherry tomatoes until just set. The cedar plank imparts a subtle smoky sweetness that's perfect with the natural sweetness of the scallops. This is a stunning starter that takes about 10 minutes to cook.

Ingredients

• 12 large hand-dived scallops, cleaned and patted dry
• 200g cherry tomatoes, on the vine if possible
• 2 tablespoons olive oil
• 2 cloves garlic, thinly sliced
• A small handful of fresh basil leaves
• Flaky sea salt and freshly ground black pepper
• 1 cedar plank, soaked in water for at least 2 hours
• Lemon wedges, to serve

Method

1. Soak your cedar plank in water for at least 2 hours before cooking. This prevents it from catching fire and produces the signature aromatic smoke.
2. Fire up your pizza oven and let it burn down to a floor temperature of around 200-220°C.
3. Pat the scallops dry with kitchen paper - this is essential for a good sear. Season with salt and pepper.
4. Place the soaked cedar plank on the pizza oven floor for 2 minutes to start it smoking. Arrange the scallops on the plank, spaced evenly. Scatter the cherry tomatoes and garlic slices around the scallops. Drizzle with olive oil.
5. Slide the plank into the pizza oven and cook for 8-10 minutes, until the scallops are just opaque (they should feel firm but still have a slight give when pressed) and the tomatoes have blistered.
6. Remove the plank from the oven, scatter with fresh basil, and serve immediately with lemon wedges.

Originally created by Chef Amy Aberle-Rogan for Bull BBQ. Reproduced with permission. Adapted for UK audiences by Cedar Kitchen in the Garden.