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Scallops in Ginger Butter

by Annalisa Brown (follow)
Seafood (169)      BBQ (36)      Easter (33)      Pescatarian (7)      Scallops (5)      Glaze (3)     
These scallops are an annual tradition in our household and always part of our Easter seafood degustation extravaganza – in plain speak; Easter is when our family overdoses on seafood!

These scallops are simply cooked with a delicious glaze. We use our BBQ all year round and cooking these scallops (as delicate as they may seem) is perfect on the BBQ.

Easter, seafood, barbecuing and the great outdoors; it doesn’t get any better than this.

Scallops in Ginger Butter - a quick and simple dish which packs a wonderfully subtle sweet and salty flavour.

Preparation Time: 5 minutes
Cooking Time: 5 minutes
Serves: 12 Scallops will serve 2 as an Entrée

12 scallops on the shell (with roe removed)
80g unsalted butter
1 teaspoon ground ginger
2 teaspoons tamari
2 teaspoons rice malt syrup
4 tablespoons of fresh basil and sage
Salt and Pepper to taste

A trip to the Sydney Fish Markets guarantees fresh scallops.

To make the glaze, melt the unsalted butter in a small frying pan, add the fresh herbs and sauté for a minute.

Add the ginger, tamari, rice malt syrup, salt and pepper to the melted butter, stir until the sauce starts to slightly thicken.

A quick and easy glaze that can be made in seconds - it's also a great marinade.

Place the scallops on a dish and drizzle the glaze over the scallop meat. Place in the refrigerator and marinate until required.

BBQ scallops for a couple of minutes and serve immediately.

Place the scallop shells directly on top of the BBQ plate and cook for 2 minutes - serve immediately.

I like this Recipe - 7
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