Grilled scallops with garlic butter
These grilled scallops with garlic butter do not disappoint on flavour, especially when using larger sea scallops!
Servings: 6
Ingredients
Scallops
- 12 scallops in shell
- 1/2 tbsp olive oil
- 4 tbsp garlic butter
- 1 lemon sliced
- Kosher sea salt
Garlic butter
- 2 bulbs garlic
- 1 tbsp olive oil
- 6 tbsp butter unsalted
- 1 tbsp parsley finely chopped
- 2 tbsp chives finely chopped
- 1 tsp chili flakes optional
- kosher sea salt
- black pepper
Instructions
Garlic butter
- Preheat the oven to 120°C / 250°F
- Peel the garlic by breaking the cloves away and placing them into a heatproof bowl. Submerge in boiling hot water for 5 minutes and drain. The skin will become loose and easy to peel away.
- Place the garlic cloves into an ovenproof dish and fully submerge in olive oil. It's important the garlic is fully submerged in the olive oil so it does not burn. Bake for 1 - 2 hours or until the garlic has browned in colour. Seperate the garlic cloves from the oil and reserve the oil to use at a later date. The oil can be stored in a glass jar in your pantry for up to 4 weeks.
- Place the garlic cloves, butter, chives, parlsey, chili flakes if using and pinch of salt and pepper into a food processor and blend. Alternatively, everything can be mashed together with a fork in a large bowl.
Scallops
- Preheat the BBQ and set the temperature to high on the grill side. Leave the lid closed to allow the temperature to reach 200°C / 390°F
- Gently remove the scallops from the shell. Pat the scallops dry with paper towels and then season with a pinch of salt. Place the scallops back into the shell and drizzle over the olive oil.
- Place the scallops in their shell and the lemon slices onto the hot grill and close the lid. Grill for 2 minutes. Using a spatula, flip the scallops over. They should be golden brown. Spoon over a tablespoon of garlic butter onto each scallop, close the lid and grill for a further 2 minutes.
- Remove the scallops and the lemon from the grill and squeeze the grilled lemon all over. Serve immediately.
Video
Notes
- This recipe makes a large batch of garlic butter. Reserve the remaining garlic butter and store in parchment paper or an air tight container in the fridge for up to 2 weeks.
