Hot grilled scallops

If you’re lucky enough to have access to fresh scallops, this fast dish is delicious served with Huntley & Palmers Toasted Sesame Flatbreads. Serve 2–3 scallops in scallop shells with small forks so each guest can easily pick up their own little natural serving dish. A great little way to showcase New Zealand seafood and get your party started on the right foot.

  • 1 min cooking
  • Serves 10
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  • 2 tablespoon olive oil
  • 50 gram butter
  • 2 clove of garlic, finley sliced
  • 1 fresh red chilli, deseeded and chopped
  • 20 fresh scallops, removed from shells
  • fresh lemon
  • sprig of flatleaf parsley, chopped
  • huntley & palmers toasted sesame flatbread


  • 1
    Line up all your ingredients close to the pan or barbecue because this dish is fast to prepare and you definitely don’t want to overcook the scallops.
  • 2
    Over a medium heat place the olive oil and butter in a pan to melt. Increase the heat and throw in your garlic and chilli, tilt the pan around slightly for around 30 seconds until the butter mixture smells fragrant, don’t let your garlic burn. Quickly throw in your scallops. The pan should be really sizzling. Cook for 1 minute or until they look a little translucent and then turn the scallops over to brown the other side for just under a minute.
  • 3
    Remove pan from heat – stand back a bit and squeeze over some lemon juice and sprinkle with flatleaf parsley. Season with salt and pepper and place 2–3 scallops into cleaned scallop shells with a little drizzle of the pan juice on each serving. Serve immediately with Huntley & Palmers Toasted Sesame Flatbreads on the side.

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