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Pop the diced apple into salted cold water so it doesn't discolour and prep the scallops.
Loosen them out the shell, sprinkle with 7 spice salt then dot on the 7 spice butter.
Place directly on the grill of a hot bbq and the butter will work its flavoursome magic.
Carefully lift off and top with a squeeze of lemon, whisky hot honey and a green garnish.
Warm the honey, chilli flakes, Scottish 7 Spice and whisky together, leave to infuse and strain into a squeeze bottle.
Toast the whole spices in a dry pan till fragrant then blend to a powder in a spice grinder.
Add the dried thyme and rosemary and blend again.
Finally add the ground nutmeg and blend together.
Decant into a jar and use freely and creatively where you want to add a bit of Celtic flavour!
Leave about a tsp of the blend in the grinder and add 3 tbsp of flakey salt, blend together and you have a 7 spice salt for using with the 7 spice blend or on its own for seasoning with a bit extra!