By creating a simple garlic butter, barbecuing any fish and then adding this butter is a marriage made in heaven. You can also adapt the butter to your taste. To add a little spice add a chopped chilli or if you want a zesty butter add a squeeze of lime or lemon juice.
100g Soft Butter
2 Garlic cloves
Firstly, for the two dishes below, make a garlic butter by mixing the soft butter, finely chopped garlic cloves and a small handful of chopped parsley. Wrap in Clingfilm and keep in the fridge until needed.
Place seasoned Prawns and Langoustines on the hot bars of the barbecue. Cook until slightly charred on the outside. then turn over and cook until lightly charred all over.
Glass of Noilly Prat or white wine
For the Scallops, Half the scallops through the middle. Season with salt and pepper. Add a splash of oil to a saucepan over the barbecue. When hot place the scallops down individually and cook for 30 seconds before turning over and adding the remaining butter and a splash of Noilly Prat (or white wine). After 30 seconds add a squeeze of lemon.
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