Barbecued scallops in their shells

Barbecued scallops in their shells

We often pick up scallops in our small trawl, and in the summer they are great on the barbecue, using the shell as a miniature frying pan. Pick some up from the Fish Store today for a starter!

 

1) The roes on our fresh scallops should be bright and plump so you can leave them attached.

2) Combine 2 tablespoons of olive oil with one small dried chilli and 3 cloves of finely chopped garlic

3) Place the shells on the grill and allow to heat up (they should be facing upwards like a bowl)

4) Drizzle a little olive oil into each shell and allow it to get very hot.

5) Add the scallop(s) – if they don’t pop and spit the oil isn’t hot enough.

6) After 60 seconds add a sprig of thyme and a splash of the chilli and garlic oil.

7) Let another 60 seconds pass and flip the scallop over in its shell before seasoning with salt, pepper and a squeeze of lemon.

8) Take off the grill after another 60 seconds – be careful, these luscious shellfish will be rubbery if overcooked.

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