Go Back

Grilled Scallops with Garlic Butter and Chillies

Course: Appetizer
Cuisine: Australian


  • 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.