Barbecued Scallops with Chilli and Lime Butter

• 16 medium/large scallops, shucked
• 200 g salted butter, softened
• ½

Heat your barbecue to a high heat (if you don’t have a barbecue you can always use your grill). Once you have shucked your scallops, dry them on kitchen roll or a clean tea towel and put two scallops into each shell. The shells are going to act as the pan on the barbecue. Season with salt and pepper.

Beat the softened butter with the chilli, garlic, lime juice and smoked paprika in a bo