AT A GLANCE
Spring marks the beginning of the garlic harvest. Look out for green garlic, the immature plant that has a milder garlic hit. If unavailable, substitute regular garlic or spring onion, depending on the strength of flavour you're after.
|01||Heat a char-grill pan or barbecue to high heat. Melt butter in a small saucepan over medium heat, add garlic, sauté until fragrant (5 minutes).|
|02||Spoon butter sauce over scallops, season to taste, scatter with coriander and grill, scallop-side up, until plump and just cooked through (5 minutes). Squeeze lemon over and serve hot.|