The scallops:
The scallops are wrapped in the serrano ham. Place them on a grill tray. When the coals are ready and placed in both sides, place the smoke dust tray in one side directly on top of the coals. Place the grill tray in the centre of the grid. Cover with lid and wait until smoke appears. Almost close the damper. Smoke the scallops for 7 – 10 minutes.
Dill dressing:
Mix curd, fine chopped dill, lemon juice, Dijon mustard, salt and pepper. Taste with more lemon juice, mustard, salt and pepper to your liking.
Salad:
toss the salad in olive oil, salt and pepper.
Bread:
Slice the bread in slices, preferably diagonal slices and toast these on the grill.