Sit the scallop shells on little piles of rock salt for stability when grilling. Find the best ingredients for this recipe with our guide on what is 'nduja and where to buy it. Also discover more more scallops recipes such as our seared scallops and scallop risotto.


  • 75g ’nduja, see notes below
  • 75g unsalted butter, softened
  • ½ echalion shallot, finely chopped
  • 2 tbsp sherry vinegar
  • a small handful coriander, roughly chopped
  • 6 large scallops in half shell


  • STEP 1

    Put the ’nduja into a small cold frying pan and break it up with the back of a spoon over a medium heat, until its fat has rendered and is fairly smooth. Cool then put in a bowl with the softened butter and mix really well. Chill for 5 minutes to firm slightly, then tip into baking paper, form into a sausage and twist the ends to tighten. Chill until firm.

  • STEP 2

    In a small bowl, mix together the shallot, vinegar and coriander with a little seasoning.

  • STEP 3

    Heat the grill to high. Put the scallops in their shells onto a large baking sheet, then put a thick slice of the ’nduja butter on top of each. Grill for 5 minutes until the butter is bubbling and the scallops are lightly caramelised.

  • STEP 4

    Serve with the vinegar, herb and shallot mix spooned over the top.

’Nduja is a spreadable, spicy pork paste from Calabria, Italy, and is available from Waitrose and

*This recipe is gluten-free according to industry standards

Check out more of our impressive scallop recipes here...

BBQ Scallops in Shell Recipe


Adam Bush Chef Portrait
Adam BushDeputy food editor

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