Make sure your barbecue is blistering hot and be careful not to overcook the scallops, so they are still nude and pale pink on the inside.
1 cup frozen peas
100g unsalted butter
2 cloves garlic, finely chopped
¼ cup coriander, finely chopped
1 tbsp lemon zest
12 scallops in the half shell
Lemon wedges, to serve
Heat the barbecue to high heat. Blanch the peas in boiling, salted water for three minutes, until just done, then strain and smash lightly with a fork.
Melt butter in a small saucepan over a medium heat, add garlic and saute until fragrant, toss through peas, coriander and lemon zest and set aside.
Spoon about half a tablespoon of pea sauce over each scallop in its shell, then season to taste.
Grill scallops on barbecue, sitting in the shell, until just cooked through (about five minutes). The butter will bubble and cook the scallops.
Serve on a platter with lemon wedges.