Ingredients

The following ingredients have 6 Servings
  • 24 scallops
  • 24 scallop shells
  • 100 g salted butter (room temperature soft)
  • generous pinch salt
  • 1 red chilli (finely chopped or 1 tbsp any chilli paste you regularly use)
  • 2.5 cm ginger (pounded)
  • 1 small garlic clove (pounded)
  • juice & zest of 1 lime
  • small bunch fresh coriander leaves (cilantro, finely chopped)

Instruction

  • Rinse and dry the scallops and the shells.
  • Let's make the chilli butter. In a bowl, mix together everything else, leaving about 1 heaped tbsp of coriander leaves for garnishing. You'll need to work the lime juice in really well, it'll be a little resistant to the butter.
  • Turn the grill on to medium high, ie, three quarters of the way.
  • Place the shells on a baking tray, they'll wobble slightly but should be upright enough for you not to worry. If you are worried about the wobble, here's a trick: sprinkle some coarse salt all over the baking tray and settle the shells in.
  • Place a scallop on each shell.
  • Using 2 teaspoons, top each scallop with a small dollop of the chilli butter.
  • Grill the scallops for 6-8 minutes, depending on their thickness. No need to turn over.
  • Serve immediately in their shells, topped with a little of the fresh coriander leaves.