Danielle Alvarez’s grilled scallops with ’nduja and pineapple agrodolce

For pineapple agrodolce, bring ingredients and a large pinch of salt to a simmer in a saucepan over medium-low heat. Simmer, stirring occasionally, until slightly jammy (15-18 minutes). Remove from heat and set aside to cool. Store in an airtight container in the refrigerator for up to 1 week in advance.

Combine ’nduja and 2 tbsp olive oil in a bowl.

Preheat oven grill to 240°C fan-forced. Remove scallops from shells. Spoon a little ’nduja mixture into each shell and top with a scallop. Arrange in a single layer on two large baking trays lined with aluminium foil and season. Grill scallops, in batches, until edges are slightly charred and just cooked through (2-3 minutes). Top with a little pineapple agrodolce, squeeze over lemon and scatter with baby basil to serve.