Recipe: Barbecued scallops with coriander and lime chilli butter

Great for summer barbeques

Extracted from Penny Oliver's new book The Complete Collection Beach Bach Boat Barbecue, New Holland $55

INGREDIENTS:

36 southern scallops on the half shell

50g butter, softened

1 cup fresh coriander, finely shredded

Grated zest of 1 lime

2 tsp lime juice

1 fresh red chilli, deseeded and finely chopped

1 clove garlic, peeled and crushed

METHOD:
If you cannot find scallops on the half shell, remove the top shell, lift out the scallop and clean. Return the scallops to their half shells. Mix the butter, coriander, lime zest and juice, chilli and garlic to a paste. Place 1/2 teaspoon coriander butter in each scallop shell. Place the shells on a barbecue over a medium-high heat and cook for 2-3 minutes or until the scallops just turn white. Serve straight from the barbecue.

- serves 6