Serves 4

12 small to medium scallops, cleaned in the half cup shell and left attached

For the garlic butter

5 cloves of garlic, peeled and crushed
150g butter, softened
2tbsp finely chopped parsley
Salt and freshly ground black pepper

Pre-heat a barbecue or griddle. Grill the scallops, flesh side down, for 2 minutes, then turn them and divide the butter between the shells and continue cooking for a couple more minutes until the butter begins to bubble.