Scallops with garlic, chilli and anchovy butter
- June 2019
- Serves 6 as a starter
- Hands-on time 20 min, plus chilling
Serving scallops in their shells always makes a pretty and impressive starter. Find out how to cook them on the barbecue this summer, then drizzle with lashings of garlic and anchovy butter.
Think scallops are only reserved for special occasions? Enjoy them midweek in this meal for one, served with a creamy cauliflower and bean purée.
- 8g (3.9g saturated)
- 0.3g (0.1g sugars)
- 40g butter, softened
- 3 fat garlic cloves, crushed
- 2 red chillies, finely chopped
- 3 anchovy fillets, finely chopped
- 12 sustainably sourced scallops, cleaned, in their shells (see tips)
- Olive oil for drizzling
- Small handful fresh parsley, roughly chopped
- Crusty bread to serve
- Put the butter, garlic, chillies and anchovies in a bowl with plenty of black pepper, then mash together with a fork. Scoop out onto a large sheet of cling film, roll up and chill until needed (see Make Ahead).
- Light the barbecue and heat until the coals are glowing white (or heat a ridged griddle pan until just smoking). Slice the butter into 12 rounds and put one on top of each scallop with a drizzle of oil. Put the shells directly onto the coals/pan and cook for 5-8 minutes. Use tongs to turn the scallops regularly until they’re just cooked and the butter is bubbling.
- Remove from the heat, scatter over the chopped parsley and serve straightaway with plenty of crusty bread for mopping up the juices
Make the butter up to 3 days ahead and keep wrapped and chilled. Ask your fishmonger to open, clean and separate the scallops from their shells (see delicious. Kitchen).
Melt leftover anchovy butter over grilled meat and fish, use to baste roast chicken or stir into pasta.
A fresh, fruity albariño from northwest Spain.
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