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    Grilled Scallops with Chilli and Ginger Butter

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    Grilled Scallops with Chilli and Ginger Butter

    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.

    • Preparation time: 10 minutes
    • Cooking time: 5 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 4 as a starter


    • 50g salted butter, at room temperature
    • 1 garlic clove, crushed
    • 3cm root ginger, peeled and shredded
    • 2 red chillies, finely sliced
    • 8 scallops, cleaned
    • Sea salt
    • 1 pack fresh coriander, stems discarded, to serve


    1. Mash butter with garlic, ginger and chilli. Sprinkle scallops with sea salt.
    2. Place the butter mixture in a small baking tin on the barbecue. Allow to bubble so chilli and ginger flavour permeates it. Add scallops, season and cook for 2 minutes. Turn each scallop and cook for 30 seconds. Serve topped with coriander leaves.

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