Scallops with Chilli Garlic Butter
Fire up the barbecue for this tasty scallops recipe from king of the grill, DJ BBQ. These scallops are perfect alongside a glass of crisp white wine.
From the book
Jamie’s Food Tube: The BBQ Book
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All your favourite barbecue sides
Introduction
If you're looking to cook something a bit different on the barbie this summer, seafood is always a great option. This recipe for scallops is so quick and easy and is sure to impress your barbecue buddies!
Ingredients
| 12 | scallops, trimmed with the shells (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) |
| 100 ml | dry white wine |
| ½ | a bunch of fresh flat-leaf parsley, leaves picked |
| For the chilli garlic butter: | |
| 2 tbsp | olive oil |
| 100g | salted butter |
| 3 | cloves of garlic, peeled |
| 1 | fresh red chilli |
| 1 tsp | freshly ground black pepper |
Method
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 what barbecue technique you use here.
Start by making the chilli garlic butter, which you can do on the barbecue or over a medium heat on the hob – basically the longer those flavours get to hang out together, the better. Place the oil and butter in a pan to melt. Meanwhile, finely chop the garlic and chilli (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 party, then set aside.
Place the shells with the scallops inside them on a platter, then add a dash of white wine to each one. Using tongs, place each shell directly on the grey coals, carefully positioning them so they can’t tip over. Cover with the lid like an outdoor oven and cook for 4 to 6 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.
