Mmmmm... if you've never had fresh Portavogie King Sea Scallops cooked on a Big Green Egg then, as they say, you just haven't lived and when they're cooked directly on the coals by our friend, private dining chef Jasper Castel, it simply doesn't get any better. This is Jasper's quick and easy – and very tasty, take on half shell scallops with crunchy Parma Ham drizzled with a mix of expresso coffee (I know) and melted hand made Irish butter. We hope you'll enjoy the video as much as we did scoffing the scallops... and remember, where there's flame there's fantastic flavoursome food. There's lots more videos to come from us and we'd really appreciate it if you could give us a thumbs up and, better still, also subscribe so you'll get notified each time we post a new one. We'll also be re-starting our live in store demos soon so watch this space too.
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