Scallops With Chilli Garlic Butter

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• Step 1

  Spread hot coals over the base of your barbecue in a flat and even
  layer – the scallops are going to be cooked directly on the coals,
  so it doesn’t matter what barbecue technique you use here.
  Start by making the chilli garlic butter, which you can do on the
  barbecue or over a medium heat on the hob – basically the longer
  those flavours get to hang out together, the better. Place the oil
  and butter in a pan to melt. Meanwhile, finely chop the garlic and
  chilli (keep the seeds in if you like the heat), then add to the pan
  with the black pepper. Give it a good stir, let all the ingredients
  party, then set aside.

• Step 2

  Place the shells with the scallops inside them on a platter, then
  add a dash of white wine to each one. Using tongs, place each shell directly on the grey coals, carefully positioning them so they can’t tip over. Cover with the lid like an outdoor oven and cook for 4 to 6 minutes, or until cooked through, turning the scallops halfway
  with tongs. Carefully remove the shells to a serving platter and
  drizzle about 1 tablespoon of the melted chilli garlic butter over
  each golden scallop. Roughly chop and scatter over the parsley
  leaves then serve right away.

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