Grilled Scallops With Thyme Butter, Red Chilli & Parmesan

• 6 -10 scallops (depending on size)
• 1 34 ounces butter, with
• fleur de sel (soft)
• 1 red chile, finely diced (to taste)
• 1 tablespoon fresh thyme leave
• 2 tablespoons crumbled parmesan cheese
• rocket (to serve)

1. Clean the scallops to remove the hard muscle that holds the scallop in the shell.
2. Place in an oven-proof dish.
3. Preheat the grill.
4. Mix the chilli and thyme in with the butter, then divide between scallops, placing each half a teaspoon full of butter on top of each scallop.
5. Place under the grill for 6 - 10 minutes, until starting to brown on top, but still soft and still slightly translucent in the very centre.
6. Arrange on a bed of rocket leaves, spoon over some of the melted butter and sprinkle with crumbled parmesan.
7. Serve immediately!

butter, fleur de, red chile, thyme, parmesan cheese, rocket

Taken from www.food.com/recipe/grilled-scallops-with-thyme-butter-red-chilli-parmesan-275825 (may not work)