Jamie Oliver

DJ BBQ's scallops

With chilli garlic butter

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DJ BBQ's scallops

Serves 2
Cooks In20 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories
    709
    35%
  • Fat
    56.8g
    81%
  • Saturates
    26.8g
    134%
  • Protein
    28.5g
    63%
  • Carbs
    13g
    5%
  • Sugar
    1.3g
    1%
  • Salt
    0.5g
    8%
  • Fibre
    1.9g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Jamie's Food Tube: The BBQ Book
Recipe From

Jamie's Food Tube: The BBQ Book

Nutrition per serving
  • Calories
    709
    35%
  • Fat
    56.8g
    81%
  • Saturates
    26.8g
    134%
  • Protein
    28.5g
    63%
  • Carbs
    13g
    5%
  • Sugar
    1.3g
    1%
  • Salt
    0.5g
    8%
  • Fibre
    1.9g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 12 scallops , trimmed, with the shells
  • 100 ml dry white wine
  • ½ a bunch of fresh flat-leaf parsley , leaves picked
  • For the chilli garlic butter
  • 2 tablespoons olive oil
  • 100 g salted butter
  • 3 cloves of garlic , peeled
  • 1 fresh red chilli
  • 1 teaspoon freshly ground black pepper
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Method

Spread hot coals over the base of your barbecue in a flat and even layer – the scallops are going to be cooked directly on the coals, so it doesn’t matter which barbecue technique you use here.

Start by making the chilli garlic butter, which you can do on the barbecue or over a medium heat on the hob – basically, the longer those flavours get to hang out together, the better. Place the oil and butter in a pan to melt. Meanwhile, finely chop the garlic and chilli (keep the seeds in if you like the heat), then add to the pan with the black pepper. Give it a good stir, let all the ingredients party, then set aside.

Place the shells with the scallops inside them on a platter, then add a dash of white wine to each one. Using tongs, place each shell directly on the grey coals, carefully positioning them so they can’t tip over. Cover with the lid like an outdoor oven and cook for 4 to 6 minutes, or until cooked through, turning the scallops halfway with tongs. Carefully remove the shells to a serving platter and drizzle about 1 tablespoon of the melted chilli garlic butter over each golden scallop. Roughly chop and scatter over the parsley leaves then serve right away.

Tip: Ask your fishmonger to prep and clean the scallops for you. You’ll be cooking them in their shells, so make sure you ask for these too.

Tip

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