Scallops With Garlic Chilli And Anchovy Butter Recipes

SCALLOPS WITH GARLIC, CHILLI AND ANCHOVY BUTTER

Scallops with garlic, chilli and anchovy butter image

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.

Provided by delicious. magazine

Categories Scallop recipes

Time 20m

Yield Serves 6 as a starter

Number Of Ingredients 8

Ingredients

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

Steps:

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

Nutrition Facts : Calories 113kcals, Fat 8g (3.9g saturated), Protein 9.8g, Carbohydrate 0.3g (0.1g sugars), Fiber 0.2g

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