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.