Method

• Preheat your BBQ or grill on the oven to very hot
• Place the butter into a small pot and melt over a medium heat, add the garlic and a squeeze of lemon
• Allow the butter to melt and bubble as it is good to let the garlic really cook almost going a light golden brown, this will deepen the flavour and colour of the butter
• Add a pinch of salt and a few grinds of freshly ground pepper and add chilli if using
• Add another squeeze of lemon, and chopped parsley
• Set aside
• Wash the scallops under cold running water, and shake dry
• Place on a baking tray in a single layer so that they cook fast and even
• If your oven doesn't have the capacity to cook them all at once directly under the grill you just have to cook them in batches
•   Place as close to the grill as safe and possible or place directly onto the BBQ
• They usually take about 4-6 minutes
• I often turn them over to rotate them a little
• With scallops the shells usually pop open much like a mussel or clam but sometimes you will find that the shells of a scallop will not as the hinges on shells seem to be very fragile and break
• Just because they haven't opened doesn't mean that you can't eat them
• Gently prize them open with some tongs! Please note however that this is pretty much the only shellfish where i would say this as general rule is if they don't open then throw out! Once they shells have caramelised a little and the juices are bubbling, p