Scallops with Lemon Caper Butter

I find this recipe in "Free Range in the City" from Annabel Langbein, a cook from New Zealand.

Preparation time: 5 mins
Cook time: 3 mins
Serves 4-6 people

Ingredients:
30-36 scallops
salt and ground black pepper

Lemon Caper Butter
100g butter
1 tbsp capers, finely chopped
finely grated zest of 1 lemon
10-12 basil leaves, finely chopped
2 tbsp finely grated parmesan

To make Lemon Caper Butter, heat the butter in a microwave or small pot until it is just melted. Mix in the capers, lemon zest, basil and parmesan.

Place 2 scallops in each of 15-18 cleaned scallop shells and top each shell with a heaped tsp lemon caper butter. Season with salt and pepper to taste. The scallops can be prepared ahead until this point and stored covered in the fridge for up to 4 hours until needed.

When ready to serve, place scallops in their shells on a heated barbecue. Cook over a high heat until butter bubbles (about 2 minutes), then turn scallops in butter and cook another minute. Do not overcook - they need to be opaque but still slightly rare so they don't shrink and get tough. Serve immediately.

These scallops are delicious with a chilled riesling. If you don't find fresh scallops (what happens to me), you can buy frozen ones without shell, and buy separately some shells. It is also possible to cook 3 scallops in each shell. And you can use shells again next time.

As side dish I can suggest boiled potatoes and fine vegetables (as artichokes or salsifies).