Also: aluminium foil
Preparation time: 45 mins
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.