Scallops on the Shell with Pimenton Butter and Coriander

To prepare the scallops. Remove the scallop from the shell. Rinse briefly if gritty and pat dry. Remove the side muscle. Wash and dry the shells and return the scallops to their shells. Arrange on an oven tray. To make Pimenton Butter, combine butter, garlic and paprika in a saucepan over low heat until melted. Turn off heat and stir in coriander stalks. Spoon Pimenton Butter over scallops and cook under a pre-heated grill for 1-2 minutes, until just cooked. Place on serving plates. Grate the lime rind over the top, squeeze lime juice over the scallops and serve garnished with coriander.