BBQ 1/2 Shell Scallops with Chilli, Lime & Coriander

By  Milly Lambert

These beautiful scallops are simple to cook and can be served as an entree for a romantic evening dinner. Make home feel like restaurant-quality dining. 


Serves: 2

Wine Match: Bernard Shcurr Riesling Alsace 

Preparation time: 20 minutes

Cook time: 2 minutes



  • 6 x ½ shell scallops
  • 30ml soy sauce
  • 1 x fresh chilli
  • 1 x lime (zest & juice)
  • 2 x sprigs coriander
  • 50ml olive oil
  • Salt

Salad Suggestion:

  • 1 x bunch mizzuna
  • 1 x pack  bean sprouts
  • 1 x pack snowpea shoots
  • 1 x red capsicum cut into strips


  • Hooded BBQ
  • Mortar and Pestle or blender
  • Mixing bowl
  • Spoon
  • Fish Lifter



  1. Heat BBQ to hot and then turn down to ¾’s with the hood down.
  2. Place soy, chilli, coriander, salt, lime zest and juice in a pestle and mortar
  3. Crush into a rough pulp, add olive oil.
  4. Take scallop from shell and place shell under the BBQ hood on the resting tray to cook.
  5. Brush scallops with marinade and grill lightly on one side till golden.
  6. Place scallop back into shell under the hood and spoon additional mixture onto the scallops.
  7. Let scallops cook for 1 minute then serve on a plate.
  8. Garnish with a light salad of your favourite leaves with crunch shoots and sprouts or strips of capsicum.


Chef’s Tip:

With your chillis - You don’t have to take out the seeds, but they add a lot of heat to the dish. The smaller the chilli, the hotter it is.


Recipe supplied by BBQ School.

Visit to discover more great BBQ recipes, tips and the details of all their classes run in Sydney, Brisbane and Melbourne.



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