Barbecued Scallops with Chilli and Lime Butter

Preparation info
  • Serves


    • Difficulty


Appears in
The Seafood Shack: Food & Tales from Ullapool

By Kirsty Scobie and Fenella Renwick

Published 2020

  • About

These are always a crowd pleaser! There’s a bit of prep to do beforehand but they are so worth it and get an incredible smoky flavour off the barbecue. If you don’t fancy chilli and lime, try any of our other butters.


  • 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