Grilled Scallops With Thyme Butter, Red Chilli & Parmesan

Try to avoid buying scallops that have been soaked! If that is your only choice - grill them plain and only baste with the butter when ready. These, I tried at a friends house and she found them on Johanna Lindsay Wagner's blog.

• Ready In: 25 mins
• Serves: 2

Ingredients

• 6 -10  scallops (depending on size)
• 1 3⁄4 ounces butter, with
•  fleur de sel (soft)
• 1  red chile, finely diced (to taste)
• 1  tablespoon fresh thyme leave
• 2  tablespoons  crumbled parmesan cheese
•  rocket (to serve)

Directions

1. Clean the scallops to remove the hard muscle that holds the scallop in the shell.
2. Place in an oven-proof dish.
3. Preheat the grill.
4. Mix the chilli and thyme in with the butter, then divide between scallops, placing each half a teaspoon full of butter on top of each scallop.
5. Place under the grill for 6 - 10 minutes, until starting to brown on top, but still soft and still slightly translucent in the very centre.
6. Arrange on a bed of rocket leaves, spoon over some of the melted butter and sprinkle with crumbled parmesan.
7. Serve immediately!