Grilled Scallops With Thyme Butter, Red Chilli & Parmesan

“Try to avoid buying scallops that have been soaked! If that is your only choice - grill them plain and only baste with the butter when ready. These, I tried at a friends house and she found them on Johanna Lindsay Wagner's blog.”
READY IN:
25mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Clean the scallops to remove the hard muscle that holds the scallop in the shell.
  2. Place in an oven-proof dish.
  3. Preheat the grill.
  4. Mix the chilli and thyme in with the butter, then divide between scallops, placing each half a teaspoon full of butter on top of each scallop.
  5. Place under the grill for 6 - 10 minutes, until starting to brown on top, but still soft and still slightly translucent in the very centre.
  6. Arrange on a bed of rocket leaves, spoon over some of the melted butter and sprinkle with crumbled parmesan.
  7. Serve immediately!

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