In this first episode of Angelo's Outdoor Kitchen, chef Angelo Georgalli is  excited about collecting his "favourite" shellfish, scallops, on the shores of the Matakana Coast north of Auckland. With the help of expert diver Jackson Shields, Georgalli pulls up a "motherlode" of scallops in preparation for three tasty twists on familliar recipes. Using his rustic portable kitchen, he prepares scallops wrapped in prosciutto with butter, cream and white wine; pan-fried scallop salad with homemade sweet chilli sauce,and a creamy mascarpone risotto with scallops pan-fried in a delicious herb butter.