Save to your scrapbook
Grilled Scallops with Chilli and Ginger Butter
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
What would summer be without the traditional barbecue? Alastair Hendy reels in a deliciously different way to serve fish at a barbecue When the weather's balmy, we all love to eat good food in the garden and chat with friends. The secret of a good barbecue, however, is to do one thing well, rather than feeling obliged to serve your guests lots of different options. The scallops cook in a shallow pan on the barbecue. You can flavour the butter with other herbs - try finely chopped lemon grass and grated lime rind with basil leaves; or fresh dill and grated lemon rind with chive stems.
Serves: 4 as a starter
This recipe was first published in Thu Jun 01 01:00:00 BST 2000.