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Clean the scallops, removing the roe from each and leaving the rest of the scallop fixed to the half-shell (ask the fishmonger to do this for you, if need be).
Put six cherry tomato halves in each shell with a clove’s worth of smashed garlic and half a red chilli, if using.
Put the scallop roes in the jug of an immersion blender (I find this is the best tool for blending small amounts), add the butter and paprika, and blitz smooth.
Divide the butter between the half-shells, making sure each scallop is well covered in the butter.
Heat the grill until it’s scorching hot, then put the scallops under the heat for six to eight minutes, until blistered and bubbling.
Serve immediately, garnished with optional samphire, agretti, a slice of gherkin and/or a drizzle of the gherkin brine or some lemon juice.