Scallops under the grill

Completely thaw the scallops (4 large). Pat them dry with paper towels. Season with salt (to taste) and black pepper (to taste).

Melt the butter (3 tbsp). Brush the scallops with half of the butter using a brush.

Preheat the grill. Place the rack or baking sheet about 10 cm from the heat source.

Transfer the scallops to a heatproof dish. Cook under the grill for 2–3 minutes on one side. Carefully flip them over. Cook for another 2 minutes until the surface is lightly browned.

Finely chop the parsley leaves (2 sprigs). Mix the remaining butter, lemon juice (1 tbsp), and parsley.

Transfer the cooked scallops to a plate. Drizzle with the lemon-butter sauce. Serve immediately.