It is easy to forget that the best things are the simplest. This dish relies on the freshest scallops in their shells which are then grilled with a fresh herbs, garlic, a little lime zest and butter. What could be easier.
Live scallops are easy to open by just running a sharp knife between the shell against its base removing the scallop from it, the scallop should then open. Remove the top half of the ,meat carefully from the shell. Trim everything from the scallop except for the orange roe (my husband dislikes the roe so always remove it. If you have a good fishmonger you can ask him to do this for you, but they are best eaten soon after opening.