Grilled Coffin Bay Scallop's

Recipe Ingredients

1		Carrot - peeled and julienne finely
2		Leeks - trimmed, peeled and julienne finely
2		Tomatoes - peeled, seeded and cut in fine dice
1		Garlic - peeled, minced
1 tablespoon	15ml	Coriander leaves
36		Coffin bay scallops
		Dressing
1/2 cup	118ml	Extra virgin olive oil
1/4 cup	59ml	Lemon juice
2 1/2 tablespoons	37ml	Balsamic vinegar
		Salt and pepper to taste

Recipe Instructions

Blanch the carrot and leek julienne, drain and combine with the tomatoes, garlic and coriander leaves.

Remove the scallops from their shells and discard half the shells.

Place a little vegetable mixture on each remaining shell, top with 2 scallops and finish with a little more vegetable mixture.

Combine the dressing ingredients and drizzle over the scallops.

Grill for 2 to 3 minutes and serve immediately.

Robert Yates Bon Appetit-Exec. Chef Magnus Johansson

Source:
Bobby Flay and Jack McDavid

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