Servings:
Serves four Servings
Ingredients
- 16 scallops
- 4 ounce salad onion (scallion) tops
- 1 ounce lime
For the sauce
- 16 scallops
- 4 ounce salad onion (scallion) tops
- 1 ounce lime
- 2 tablespoon soy sauce
- 1 tablespoon sweet chilli sauce
- 1 teaspoon ginger
- 1 tablespoon lime juice
- 2 teaspoon water
Preparation
Baking Directions:
Medium heatOpen grillFor the sauce2 tablespoon soy sauce1 tablespoon sweet chilli sauce1 teaspoon finely chopped fresh ginger1 tablespoon lime juice2 teaspoons waterIn the KitchenLift each scallop from the shell, remove black membrane and set the flesh to one side.
Distribute equal amounts of salad onion tops into each shell and rest the scallop on top.
To make the sauce, combine ingredients and mix well.
At the BarbecuePlace prepared scallops, in their shells, flesh-side-up on the open grill and spoon ½ teaspoon of sauce over each.
Cook for three minutes and drizzle each with another ½ teaspoon of sauce.
Remove from barbeque.
At the TablePlace four scallops on each plate and garnish each with a few strands of lime rind.
