Ingredients

6 scallops in the half shell
2 cloves of garlic
Good handful of fresh flat leaf parsley
2 anchovy fillets
Splash of Tabasco

Method

Bring a pan of water to the boil and blanch the parsley and then wring dry.

In a food processor blitz the garlic until fine with the parsley and anchovy, then add the butter and Tabasco until amalgamated.  Chill ready for use

 

To cook the scallops, put them over the barbecue shellside down add a splash of wine and a healthy sized knob of garlic butter.  Allow to cook for 4-5 minutes, finish with a squeeze of lemon and eat the scallops straight from the shell.