Baked scallops with garlic butter and ’nduja

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

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

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