BBQ Beurre Bosc Pears with Vanilla Seared Scallops
Preparation Time: N/A
Cooking Time: N/A
- 4 ripe Beurré Bosc pears
- Juice of 1 lemon
- 24 large scallops, roe on
- 1 teaspoon vanilla sea salt
- ½ teaspoon white pepper
- 1 tablespoon olive oil
- 2 tablespoons cold butter
Slice the pears across the widest part into 15 mm slices, each pear should cut three slices, the remaining pear is for the cook to enjoy! Place the slices in a bowl and toss with the lemon juice and water to cover to prevent browning. When ready to serve, pat the pear slices dry with kitchen paper, also pat dry the scallops.
Toss the pear slices in olive oil. Place onto the griddle of a heated BBQ and cook till golden.
Dip the flat sides of the scallops in the vanilla salt and white pepper. Heat a non stick large pan; add the olive oil and then the scallops. Cook for 1 minute on each side. Remove the pan from the heat and add the butter, as it melts basting the scallops with the butter and oil. Remove from the pan and set aside.
To serve place scallops next to the pear slices, drizzle with any remaining butter. Garnish with lemon. Serves four.