Chili and Lemon Grilled Queens

In France during the summertime these little scallops can be found in fish merchants' tanks, balletically propelling themselves about in their pretty pastel pink, yellow and blue shells. Thankfully, they are available elsewhere, too. If you buy queens on the half shell, they are ready to go on to the grill - simplicity itself.

Prepare the barbecue. While it is heating, mix the chilies, shallot, honey and oil in a bowl.

Set out the scallops on a tray. Sprinkle each one with a pinch of salt, then top with a little of the chili mixture. Once the flames have died down, position a grill rack over the coals to heat. When the coals are medium-hot, or with a moderate coating of ash, place the scallops, on their half shells, on the grill rack.

Cook the scallops for 1 ½ -2 minutes only. If your barbecue has enough space, cook as many as possible at once, moving them from the edge to the centre of the grill rack as necessary. Take care not to overcook them, or they will toughen. Place on platter, with the lemon wedges for squeezing. Server immediately.

Serves 4-6
1 fresh fat mild green chili, seeded and finely chopped
 ½ -1 fresh Scotch bonnet or habanero chili, seeded and finely chopped
1 small shallot,
Finely chopped
15ml/1 tbsp clear honey
60ml/4 tbsp olive oil
24 queen scallops on the half shell salt
2 lemons cut into thin wedges