This recipe really is absolutely delicious, fantastically easy and is perfect for barbecues
just place them on the hot coals and let the magic happen
12 scallops washed and trimmed in shells 100 ml of dry white wine ½ a bunch of flat leaf parsley
For the chilli garlic butter 2 tablespoons of olive oil 100 g of butter 3 cloves of peeled garlic 1 fresh red chilli freshly ground black pepper
Spread hot coals over the base of your barbecue in a flat and even layer
The scallops are going to be cooked directly on the coals, so it doesn’t matter which barbecue technique you use
Start by making the chilli garlic butter, which you can do on the barbecue or over a medium heat
Place the oil and butter in a pan to melt.
Meanwhile, finely chop the garlic and chilli (I would keep the seeds in if you like the heat), then add to the pan with the black pepper.
Give it a good stir, let all the ingredients infuse, then set aside.
Place the shells with the scallops inside them on a platter, then add a splash of white wine to each one.
Using tongs, place each shell directly on the hot coals.
Cover with the lid like an outdoor oven and cook for only 2 minutes, or until cooked through, turning the scallops halfway with tongs.
Carefully remove the shells to a serving platter and drizzle about 1 tablespoon of the melted chilli garlic butter over each golden scallop.
Roughly chop and scatter over the parsley leaves then serve right away.
Ask your fishmonger to prep and clean the scallops for you. You’ll be cooking them in their shells, so make sure you ask for these too.