1red chillifinely chopped or 1 tbsp any chilli paste you regularly use
2.5cmgingerpounded
1small garlic clovepounded
juice & zest of 1 lime
small bunch fresh coriander leavescilantro, finely chopped
Instructions
Rinse and dry the scallops and the shells.
Let's make the chilli butter. In a bowl, mix together everything else, leaving about 1 heaped tbsp of coriander leaves for garnishing. You'll need to work the lime juice in really well, it'll be a little resistant to the butter.
Turn the grill on to medium high, ie, three quarters of the way.
Place the shells on a baking tray, they'll wobble slightly but should be upright enough for you not to worry. If you are worried about the wobble, here's a trick: sprinkle some coarse salt all over the baking tray and settle the shells in.
Place a scallop on each shell.
Using 2 teaspoons, top each scallop with a small dollop of the chilli butter.
Grill the scallops for 6-8 minutes, depending on their thickness. No need to turn over.
Serve immediately in their shells, topped with a little of the fresh coriander leaves.