scallops in garlic sauce followed by grilled swordfish

This was the second meal we made for PHM Scaffolders, but I just could not resist the recipe and the background Sam wrote. His recipe is charged with childhood memories of growing up in the Barbican in Plymouth and for that alone it was worth cooking. After a starter of fresh scallops fried in garlic butter, we had a main course of grilled swordfish steaks with asparagus and saute potatoes. Since it was comming up to Christmas and as the meal needed to be served as soon as it was cooked, this also seemed the perfect opportunity to have the meal at Mud Dock itself. Thanks Sam for a great suggestion!