Scallops grilled with chilli, garlic and yuzu butter

4 large scallops in shell, removed, cleaned with shells retained
Coriander cress to garnish

For the yuzu butter
100g butter, salted and softened
1 tbsp chilli and garlic sauce
2 tbsp yuzu juice

For the passion fruit chutney
1l passion fruit juice
300g unrefined sugar
1 tbsp chilli flakes
Salt to taste

For the yuzu butter, mix all the ingredients together and keep in fridge.
For the passion fruit chutney, cook the ingredients together until it forms a thick syrup.
Pre-heat a barbecue grill, then place the scallops in their shells with generous amount of chilli, garlic and the yuzu butter.
The scallops will grill in their own shells within a couple of minutes - turn over once without disturbing the shell. Cook for another minute and serve drizzled with passion fruit chutney and garnished with coriander cress.