Kate Humble served up tasty BBQ scallops with vermouth and garlic and samphire butter on Escape To The Farm.

The ingredients are: 50g samphire, washed, 75g butter, softened, 1 clove garlic, finely chopped, 2-3tbsp vermouth (use white wine if you prefer), 6 hand dived scallops, cleaned and separated from their shells, shells reserved.

Crusty bread to serve.

See recipes by Kate in her book titled: Home Cooked: Recipes from the Farm available from Home Cooked: Recipes from the Farm now.