For the scallops
Salt and pepper
1 tbsp extra virgin olive oil
12 good-sized scallops in the cupped shell
Half a small bunch flat-leaf parsley, chopped
Juice of half a lemon
For the garlic and chilli butter
125g unsalted butter
1 medium-sized mild chilli, seeded and finely chopped
2 garlic cloves, peeled and crushed
Make the butter. Ensure the butter is at room temperature and soft. Mix in the chilli and garlic. Roll in clingfilm and keep in the fridge until required (it can keep for up to 2 weeks or be frozen).
Heat a pan until smoking. Season and oil the scallops and place in the pan, flesh-side down. Cook until golden brown (about 3 minutes); turn them over and keep in the hot pan. If your frying pan isn’t large enough, use two pans or do them in batches and keep them warm in the oven.
In another pan, heat the garlic and chilli butter and chopped parsley until the butter has melted. Season to taste and add lemon juice.
To serve, place each scallop half shell on a plate and add a spoonful of garlic and chilli butter to each one. Serve with bread to mop up the sauce.