1 tbsp finely chopped parsley, plus extra 1 tablespoon
8 large scallops, cleaned (keep the shells)
1 tbsp baby capers, roughly chopped
½ shallot, finely chopped
Sea salt flakes and freshly ground black pepper, to season
Heat your BeefEater® BBQ to medium-high. Put butter, lemon juice, garlic and parsley in a small bowl, season and stir until well combined.
Combine capers, shallot and extra parsley in a small bowl and set aside. Put scallops back in their shells, and top with butter mixture. Put onto the barbecue and cook for 5-10 minutes or until flesh of the scallop is just set, and butter has caramelised.
Plate scallops and sprinkle over caper mixture and enjoy!
