(Serves 2)
12 scallops, trimmed, with the shells 100ml dry white wine 1/2 a bunch of fresh flat-leaf parsley, leaves picked For the chilli garlic butter: 2tbsp olive oil 100g salted butter 3 cloves of garlic, peeled 1 fresh red chilli 1tsp freshly-ground black pepper
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. Make the chilli garlic butter, which you can do on the barbecue or over a medium heat on the hob. 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 four to six minutes, or until cooked through, turning the scallops halfway with tongs. Carefully remove the shells to a serving platter and drizzle about one tablespoon of the melted chilli garlic butter over each golden scallop. Roughly chop and scatter over the parsley leaves, then serve right away.