Scallops with Nduja Garlic Butter

Make the Nduja garlic butter

1. Fry the Nduja in a dry frying pan until soft and melted. Turn off the heat and set aside to cool.
2. Once cooled, mix the Nduja with the softened butter and minced garlic. Add a small pinch of salt and mix everything together.
3. Roll the butter in a sheet of baking parchment into a sausage shape and twist each end to secure it. Place it in the fridge to solidify for at least 1 hour.

To make the scallops

1. Pre-heat the grill/broiler to high. Finely chop the parsley with the lemon zest and set aside.
2. Remove the roe from the scallops if still attached then wash the scallops under cold running water and pat dry with kitchen paper then season each one with a little salt.
3. Wash and dry the scallop shells then place one scallop in each shell and place them on a baking sheet.
4. Cut the butter into 8 discs and add a slice on top of each scallop. Place under the grill (broiler) for 5 minutes until the butter has melted and bubbling.
5. Remove from the oven and top each scallops with the parsley and lemon zest then serve.