Scallops don’t take long to cook. 2 minutes max will turn them opaque, lightly oil the plate and keep turning them, don’t over cook.
• 2 tbsp red wine vinegar
• 2 tbsp olive oil
• Black pepper to taste.
Place scallops into mixture and toss to coat, allow to soak for 10 minutes, roll each scallop in bacon and cook…YUM.
• 4 tbsp melted butter
• 12 large scallops cut in half crossways
• Parsley, chopped (to garnish)
• 1 cup water
• 1 tbsp fresh lemon juice
• ¼ cup Chardonnay wine (or other dry white wine)
• 1 tbsp butter
• 1 tsp honey
• 1 garlic clove, minced
• ¾ tsp corn starch, dissolved in water (you may add more or less depending how you like your sauce, this produces a medium thick sauce)
In a saucepan combine water wine, lemon juice, butter, honey and garlic. Cook over a medium heat until reduced by half, stirring frequently.
Add dissolved corn starch and stir until thickened. Remove from heat and keep warm.
BBQ scallops basting them with butter for approximately 4 minutes, 2 minutes each side.
Do not overcook. They are done when they turn opaque.
Arrange on individual plates, pour the sauce over them then garnish with parsley and serve.
Scallops go really well with streaky bacon, you can wrap each scallop in bacon and thread 4 onto a pre-soaked skewer, place on BBQ, when bacon is cooked, so are the scallops.