Hot stuff on the barbecue

Spicy scallops
Spicy scallops


100ml dry white wine

1/2 a bunch of fresh flat-leaf parsley, leaves picked

For the chilli garlic butter:

2tbsp olive oil

100g salted butter

3 cloves of garlic, peeled

1 fresh red chilli

1tsp freshly-ground black pepper

Try these deliciously spicy barbecued scallops. Spread the hot coals in a flat and even layer – the scallops will cook directly on them. Start by making the chilli garlic butter – melt the oil and butter. Finely chop garlic and chilli, add to the pan with the pepper. Stir and set aside. Place scallops on the shells and add a dash of white wine to each one. Place each directly on the grey coals. Cover with the lid and cook for four to six minutes, turning half way. Place on a serving plate and drizzle about one tablespoon of the melted butter over each scallop. Scatter over chopped parsley and serve.