Scallops With Chilli Garlic Butter

Jamie's Food Tube: The BBQ Book

Posted by Penguin

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*(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)

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You Will Need (9 things)

  • 12 Scallops , trimmed with the shells*
  • 100 ml Dry white Wine
  • ½ A bunch of fresh flat-leaf Parsley , leaves picked

  • For the chilli garlic butter

  • 2 tbsp Olive Oil
  • 100 g Salted Butter
  • 3 Cloves of Garlic , peeled
  • 1 Fresh red Chilli
  • 1 tsp Freshly Ground Black Pepper

Steps (2 steps, 20 minutes)

  1. 1

    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.

  2. 2

    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.