Grilled Scallops with Garlic Butter and Chillies – a showstopper appetizer for your next party!
Hello beautiful peeps, how have all of you been?
It was a busy last week with my little champ turning 7. How time flies…..it seems just yesterday, this tiny bundle of joy was placed in my arms and now he’s already 7. And I know soon that’s going to be 17 and the very thought makes me tear up. Of course, I want him to grow up and experience all the beautiful things life has to offer but I want it slow, real slow.
Life just seems to be passing by too quickly, which also makes me realize the importance of being more present in each passing second. The importance of being with my son, my family and being really present so that I truly savour the beauty of the moment. The world seems to be gushing by and if we don’t consciously slow down, our lives would just turn robotic.
And so we decided to do things a little differently this year for Adi’s birthday. Instead of the traditional cake/party routine, we decided to splurge on a helicopter ride around our beautiful city, Melbourne. Ticking one off our bucket list…..
It was not a spur of the moment decision; it was a planned one for which we saved up for over a year. Adi was given the task of saving up all the coins that came into the house in his piggy banks (yup, we have more than one). A small, everyday task that we believe, will teach him the value of saving up money and working towards a dream or a goal.
We chose Heli Experiences for our ride and the package deal for three which included half an hour ride over the Melbourne city. There are plenty of packages across Australia so if you are interested to know more, check out their website (nope, not sponsored).
Though we have flown in plenty of airplanes over the years, the thrill and exhilaration of a helicopter ride compares to none other. After a small briefing on safety precautions, we were belted and tucked in to be flown for a once in a lifetime experience over the most liveable city on earth – Melbourne. And what a beautiful and panoramic view she offers!
We giggled and laughed through the ride, hardly able to conceal our excitement. An experience that will stay in our memories for a lifetime and beyond.
How do you usually celebrate birthdays in your family? I would love to hear your experiences…..
Ok…so now that we have come back to earth, I have a duty to perform and that’s share a brilliant recipe with you guys. And today, it is going to be ‘Grilled Scallops with Garlic Butter and Chillies’
Scallops are a delicacy, one that has to be cooked with the right sort of flavours to enhance and not overpower its taste. Grilling scallops in its shell lends a smoky flavour which when combined with the garlicky butteriness and that hint of heat from the chillies creates magic on your tastebuds.
Grilled Scallops with Garlic Butter and Chillies is just perfect for Easter or any kind of party; adds that special touch to a lunch or celebration if you are planning one. It is really simple to prepare; the garlic butter can be made ahead and then it’s only a matter of assembling and grilling on the day. And if you have a barbecue or charcoal grill, get the boys to do the job for you.
Make sure you remember to buy scallops with the shells; it’s just not for the taste alone but also for the presentation. Quite a glamorous entrée at any party!
So get your hands on some fresh scallops and indulge in some ‘foodporn’!
(Inspired by a Jamie Oliver recipe)
Grilled Scallops with Garlic Butter and Chillies
- 6 scallops; cleaned with one shell each intact
- 1 large red chilli; sliced thinly large ones have less heat
- 3 tbsp butter
- 2 medium garlic; grated
- 4 cherry tomatoes; sliced into rounds
- Salt to season
- Freshly milled black pepper; to season
- 2 sprigs fresh coriander leaves; finely chopped
- Lemon wedges to serve
- Add the butter and garlic to a pan and melt on the lowest heat possible. Keep aside for at least 30 minutes for the flavours to infuse through. Reheat if necessary before use.
- Heat the grill to smoking hot.
- Add a little garlic butter, 1-2 chillies, 2 slices of cherry tomato and a sprinkle of chopped coriander leaves to each scallop nestled inside its shell. Season with salt and pepper.
- Place on the grill and cook covered for 3-4 minutes or till the scallop meat has turned just opaque depending on the size of the scallop. Do not overcook as the scallops turn rubbery.
- Garnish with more coriander leaves and chillies
- Serve warm with lemon wedges.