Entrees

Garlic and summer herb scallops in the shell

Name: Garlic and summer herb scallops in the shell
Yield: 4
Ingredients: 12 cleaned scallops in the shell; 1 tbs olive oil; 100g unsalted butter; 1 long red chilli, seeded, finely chopped, plus extra thin strips to serve; 4 cloves roasted garlic, finely chopped; 1 tbs finely chopped parsley; 1 tbs chopped chives; 2 tsp chopped chervil, plus extra leaves to serve

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by SPONSORED POST

Oct 24, 2013

“Summer in Australia is all about enjoying balmy days and nights and nothing brings the flavour of the outdoors to life better than barbecue-style cooking," explains Inside Out Editor-In-Chief Claire Bradley of her summer go-to.

12 cleaned scallops in the shell
1 tbs olive oil
100g unsalted butter
1 long red chilli, seeded, finely chopped, plus extra thin strips to serve
4 cloves roasted garlic, finely chopped
1 tbs finely chopped parsley
1 tbs chopped chives
2 tsp chopped chervil, plus extra leaves to serve

Method

1.

Remove scallops from shells and place in a bowl. Wash and dry shells.
2.

Combine butter, oil, chilli, garlic and herbs in a small pan over low heat for 5 minutes.
3.

Heat Sunbeam Reversagrill BBQ Grill by turning dial to MAX. Spoon a little of the butter mixture over scallops in a bowl. Toss well.
4.

Cook scallops on ribbed side of the grill for 1-2 minutes each side until just cooked. Place back in shells. Drizzle over remaining butter. Serve topped with extra chervil leaves and chilli strips.