Grilled Scallops with a Coriander and Nut Butter

Pictured: Grilled Scallops with a Coriander and Nut Butter 

Based on a recipe by the king of seafood cooking- Rick Stein. The easiest and simplest way to cook scallops is a quick grill in a beautiful butter- sometimes I make up the Tetsuya’s truffle butter recipe from his truffle jar and dot that over as I did for a course at my mother’s 70th birthday party. Or you could do a simple soy and lime, basil butter or garlic butter. 

I like the addition of some crunchy nuts to complement the delicate scallops so this is one of my favourites.

Tip - first buy some scallops in the shell and keep the shells for future grilling and presentation- I serve two in one shell if short on shells or tray space

12 scallops, roe on or off, in the shell or a small baking dish

Salt and freshly ground paper 

Coriander and Nut Butter-

20g roasted nuts – any will work. I like a mix of pine nuts and almonds, or as Rick suggests hazelnuts

75g unsalted butter, softened

A handful of coriander leaves

2 tbsp parsley leaves

2 spring onions, roughly chopped

1 tsp lemon or lime juice

Prepare the nut butter – roast the nuts and cool them ready to blitz in a food processor with all the other ingredients – taste for balance, you should love the butter already before it melts over the scallops.

Lay the scallops on a baking tray and preheat the grill to high. 

Dot some butter over the prepared scallops, or brush with some melted butter. Season with the salt and pepper.

Grill for 1 ½ minutes, take the tray out and drop a good teaspoon of butter over each scallop, and grill for a further 1 ½ minutes or until the butter is melted and scallops cooked through.

Serve immediately.

Serves 2