BBQ-style scallops
Wash the scallops, dab dry and season with pepper. Wash the courgette and tomatoes and cut the courgette into approx. 1 cm thick slices. Distribute the scallops, courgette and tomatoes on four adequately sized pieces of aluminium foil.
Combine the butter, herbs and Kikkoman soy sauce and put a portion on each piece of foil. Close the foil and cook the pockets on the barbecue for approx. 10-15 minutes.
They taste delicious served with crispy baguette.
Ingredients for 4 portions:
- > 12 ready-to-cook scallops
- > freshly ground pepper
- > 1 courgette
- > 200 g cherry tomatoes
- > 100 g soft butter
- > 2 tbsp. mixed chopped herbs (e.g. mojoram, rosemary etc.)
- > 4 tbsp. Kikkoman soy sauce
Also: aluminium foil
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