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Grilled Scottish langoustine with fresh herbs

Arthur Potts Dawson from Market Kitchen
Arthur Potts Dawson demonstrates an impressive dinner party dish with these delectable grilled Scottish Langoustines served on a bed of dill.

Grilled Scottish langoustine with fresh herbs

Method

1. Cut the langoustines in half lengthways and put flesh-side down on a hot griddle. Drizzle with olive oil and season with salt and pepper.

2. Mash the membrillo in a bowl. Add the balsamic vinegar and mix together to make a paste. Add a little olive oil to get drizzling consistency.

3. Turn the langoustine over and cook through.

4. Make a bed of dill on a plate for the langoustines. Drizzle over the membrillo mixture, sprinkle with chives and serve with a wedge of lemon.

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Prep: 5 min
Cook: 5 min

Ingredients
8 langoustines
olive oil for drizzling
Membrillo (quince cheese)
2 tsp of balsamic vinegar
1 large bunch of dill leaves, roughly chopped
a handful of finely chopped chives
2 lemon wedges