We make this recipe so often when we have guests over that need a bit of a treat. It is unbelievably simple to make and always pleases the crowd. You can of course make this feast in your kitchen under the grill, but there's something just a little bit more special about cooking the scallops in the embers of a fire, better yet the glowing embers of a beach campfire.


  • For the Herby Garlic Butter

  • 75g
    Grass Fed butter
  • 1
    Lemon, zest and juice
  • 3
    Large cloves of garlic, bashed then chopped
  • A few
    Stalks of flat leaf parsley, chopped
  • A few
    Stalks of dill, chopped
  • A drizzle
    Olive oil
  • A good pinch
    Pure sea salt
  • For the Scallops

  • 6
    Hand dived scallops
  • 6
    Scallop shells (ask your local fishmonger or source online)


  • In a bowl add the butter, a drizzle of oil, lemon zest, a little squeeze of lemon, garlic and chopped herbs. Season the mixture with a pinch of sea salt and then mix well to combine. 

    Place a scallop in each half shell and add a dollop of the herby garlic butter over each one.

    Level out the hot embers of the fire and check the temperature, they need to be nice and hot to cook the scallops, but not too hot that you cannot place your hand near them.

    Using a pair of tongs place the shells down onto the embers. After a minute or so of sizzling, flip the scallops over with out spilling the butter from the shells. Cook for a further minute or 2 then remove each shell from the fire, being careful again not to spill the glorious butter. 

    Serve the scallops straight away alongside a slab of good sourdough to soak up all that wonderful garlic butter. 

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