Grilled Summer Scallops

Ingredients

Grilled Scallops

• 12 large sea scallops

• 3 Tbsp (45ml) olive oil

• Zest of one lemon

• Juice of one lemon

• Fresh pink peppercorn, in a mill

• 1 tsp ground espresso

• 21⁄4 tsp Truvía^® Calorie-Free Sweetener

• 225g of baby arugula (or baby spinach)

BBQ Sauce

• 2 Tbsp (30ml) sunflower oil

• 2 shallots

• 4 cloves garlic, coarsely chopped

• 1 Tbsp mustard seeds, toasted

• 1 Tbsp fennel seeds, toasted

• 180g dijon mustard

• 545g ketchup

• 30g ancho chili powder

• 2 Tbsp paprika

• 1 large or 2 small oranges, zested and juiced

• 2 tsp chipotle chilli paste, such as Discovery

• 160ml cider vinegar

• 2 Tbsp (30ml) worcestershire sauce

• 3 Tbsp + 11⁄2 tsp (42g) Truvía^® Calorie-Free Sweetener

• 80 to 160ml water (add as needed to desired consistency)

• Sea salt to taste

Directions

GRILLED SCALLOPS

• 1.  

  Rinse the scallops, remove the "beard" from each and pat dry with paper towel.

• 2.  

  Mix the marinade and coat the scallops well.

• 3.  

  Place on a plate and grill on a medium-high setting for about 2 minutes on each side. The scallops should feel medium-rare to medium and be translucent in the center.

SALAD GREENS

• 4.  

  Dress the greens with a touch of olive oil, pink pepper and sea salt. Place in middle of plate as you would a salad.

• 5.  

  Heat enough BBQ sauce for 4 portions. Spoon the BBQ sauce around the greens and scallops.

BBQ SAUCE

• 6.  

  Heat the oil on medium-high heat in a 4-liter, heavy bottom sauce pan.

• 7.  

  Add the seeds, shallot and garlic and cook for about two minutes.

• 8.  

  Add the chipotles and dijon. Cook for another minute, add the remaining ingredients and cook for at least 20 to 30 minutes.

• 9.  

  Let cool and blend well in a blender.

• 10.  

  Store refrigerated.