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Courtney Roulston’s BBQ scallops with chilli and garlic butter

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  • Egg free
  • Gluten free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • No added sugar

Try Courtney’s BBQ scallops with chilli and garlic butter as an entree for your next dinner party. They’re loaded with flavour and ready in 15 minutes.

  • Serves4, as a starter
  • Cook time5 minutes
  • Prep time10 minutes
Courtney Roulston’s BBQ scallops with chilli and garlic butter


  • 12 Coles Australian Half-Shell Scallops (from the deli)
  • 50g butter, softened
  • 2 large garlic cloves, finely chopped
  • 1 long green chilli, seeded, finely chopped
  • 1 tbs finely chopped dill
  • 1 lemon, zested, juiced
  • 1 tbs finely chopped chives

Nutritional information

Per Serve: Energy: 550kJ/132 Cals (6%), Protein: 7g (14%), Fat: 11g (16%), Sat fat: 7g (29%), Carb: 2g (1%), Sugar: 1g (1%), Fibre: 1g (3%), Sodium: 62mg (3%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat a barbecue grill or chargrill on medium-high. (Alternatively, prepare a camp fire and heat a chargrill over low embers.) Combine butter, garlic, chilli, dill and lemon zest in a small bowl.
  2. Step 2

    Spoon butter mixture over scallops in the shell. Cook on grill for 4-5 mins or until the scallops are just cooked.
  3. Step 3

    Arrange scallops on a serving plate and drizzle with lemon juice. Sprinkle with chives and serve immediately.