OVERVIEW
We love serving scallops this way – quick, easy and effortlessly impressive. You can prepare everything in advance, then simply pop them on the EGG when your guests arrive. Within minutes you’ll have perfectly cooked scallops, bubbling in a garlicky, herby butter. Ask your fishmonger to open and clean the scallops but keep them with their shells, as that’s what you’ll be cooking them in. Give the shells a good scrub before using, and don’t throw them away afterwards – they can go straight in the dishwasher and be reused next time.
To add a little extra smoke, we lay some hay on top of the coals and rested the shells on the hay. Presuming you don’t have any hay at home, you can achieve a similar effect with a few pre-soaked woodchips.
MAKE THE HERB BUTTER
The herb butter can be made ahead of time – we always make extra because it keeps for weeks and is delicious with almost anything. Simply whiz the ingredients together then store in an airtight container in the fridge.
SET UP YOUR EGG
Set up your EGG for direct cooking. The target temperature is 200°C-250°C. Clean the scallops and shells well, then make sure they’re nice and dry. Add a generous spoonful of the flavoured butter on top of each scallop, then place them in their shells directly onto the coals.
As the butter melts and begins to bubble, the scallops will cook in just 3-5 minutes. Serve straight away, still in their shells, in pools of flavoursome butter.
