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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
Serves: 4 as a starter
Ingredients
- 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
Method
- Mash butter with garlic, ginger and chilli. Sprinkle scallops with sea salt.
- 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.
Comments
This recipe was first published in June 2000.
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