Ingredients:

• 6 fresh scallops
• 1 tbsp olive oil
• 1 tbsp butter
• 1 clove garlic (finely chopped)
• 1 tsp lemon juice
• Salt and pepper to taste
• 1 tsp finely chopped parsley
• 2 hickory or applewood smoking chunks (optional)
• Kamado charcoal

Preparation:

• Pat the scallops dry with a paper towel.
• Lightly brush them with olive oil and season with salt and pepper.

Cooking:

• Start the Kamado and heat it to 220-250°C.
• Place a cast-iron grill or plancha on the BBQ and let it get very hot.
• Grill the scallops for 1-2 minutes per side until they develop a golden-brown crust.
• Just before finishing, add a knob of butter and garlic, brushing the scallops lightly.
• Remove from the BBQ and drizzle with lemon juice and chopped parsley.

Tips:

• Use fresh scallops for the best taste and texture.
• Make sure the BBQ is very hot to achieve perfect caramelization.
• Serve immediately, as scallops taste best straight off the grill.

Enjoy! Jan Luts