Serves 2 as a starter or part of main meal

If you can’t get hold of samphire then replace it with half a small bunch of parsley, leaves only, finely chopped

Ingredients

• 50g samphire, washed well
• 75g butter, softened
• 1 clove garlic, finely chopped
• 2-3tbsp vermouth (use white wine if you prefer)
• 6 hand dived scallops, cleaned and separated from their shells, shells reserved
• bread for dipping

Method

1. Fire up your barbecue or fire ready for direct cooking.
2. Remove any woody stalks from the samphire, then chop the green parts. Add to a bowl with the butter and garlic. Mix well until completely combined.
3. If making the butter in advance, spoon it onto a sheet of baking paper and roll into a sausage shape between the paper. Twist the ends to enclose the butter then chill until ready to use (this can be left in the fridge or frozen until ready to use). Alternatively, just leave to one side whilst you sort the scallops.
4. Once the barbecue or fire is hot either spread the coals out into an even layer or place a grill rack over the hot coals/wood.
5. Place a scallop into each shell and add a dash of vermouth on top. Then gently place the scallops in their shells either directly onto the hot coals or on the grill rack. They need to be relatively flat and stable.
6. Cook for 1 minute to heat up the shells then add a slice of the samphire butter to each shell and cook for a further 3-4 minutes. Or until the butter is melted and the scallops only just cooked through. If one side of the scallop is getting cooked quicker than the other, you can turn the scallop (not the shell!) over to cook more evenly.
7. Remove from the heat and serve on a platter or board with some bread for dipping.
   
   

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