Seared Scallops on the Shell with Lime and Ancho

CUSTOMS DECLARATION. Goods: scallops, in shell. Declared value: "more than the boat". Colin agreed and asked for two.

INSPECTEDGoods: scallops, in shell
C.

Crew of 4 as a starter · Prep 10 min · Cook 3 min · Sting: medium

Fresh off the fire.

Jump to the recipe · All Christmas BBQ recipes

Give this a go. Trust the thermometer, not the clock.

The Cargo (ingredients)

• 16 scallops on the half shell, roe on or off, your call and your conscience
• 2 tsp Four Saucemen Hawkes Bay Lime & Ancho Chilli
• 40 g butter, melted
• 1 lime
• Coriander to finish

The Run (method)

1. Get the grill as hot as it goes.
2. Pat the scallops dry and dust lightly with the rub.
3. Spoon a little butter into each shell.
4. Grill over high heat for 2–4 minutes, until just opaque and bubbling at the edges.
5. Finish with lime and coriander. Serve immediately. Do not stop to talk.

Cook It With

Four Saucemen Hawkes Bay Lime & Ancho Chilli
Hawke's Bay lime first, slow smoky ancho after.

The Aftermath. Rock salt is not snow. Owl has checked.

Where It Goes Wrong

• Rubbery scallops. You looked away. Four minutes is a commitment.
• Shells tipping over. Sit them on a bed of coarse salt on a tray.
• Only 16 scallops. Correct. It was never going to be enough.

Darryl's Secret

A tray of rock salt holds every shell level and looks like you've done this before.

Store it: Keep refrigerated until cooking. Eat straight away.

Cap'n Darryl. Ten minutes out.