Baked scallops with garlic butter and ’nduja

Nduja is a spicy, spreadable salami from Calabria that goes well with seafood. This elegant little starter is a Christmas winner because the butter can be prepared in advance and cooking time is minimal. Scallops cooked on their half shells can also be easily fried on a hot barbecue.

If you don’t like spice, they’re delicious with just garlic parsley butter, or you can add a few pieces of light, roughly chopped chorizo ​​in place of the ‘nduja.

Add some lemon and crusty bread to mop up the garlic butter. It’s time to get the party started!