Serves 4

Cooking time: 4-6 minutes
Piri-piri marinade dates from Portugal’s colonial days
(they’d import the red hot chillies from Brazil) and can be
used to spice up just about anything. It works particularly
well with poultry and, in this case, scallops.
1 lb / 500 g scallops
4 dried red chillies
1 teaspoon rock salt
3 tablespoons olive oil
3 tablespoons cider vinegar
Finely chop the chillies and mix them in a bowl with all the other ingredients. Marinate the shellfish in this sauce for
at least 30 minutes before cooking. Remove the scallops from the marinade and grill them over hot charcoal for 2-
3 minutes each side.
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