Grilled Coffin Bay Scallop's

Course : Grilling
Serves: 6
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1 medium carrot -- peeled and -- julienne finely
2 medium leeks -- trimmed, peeled and -- julienne finely
2 medium tomatoes -- peeled, seeded and -- cut in fine dice
1 clove garlic -- peeled, minced
1 tablespoon coriander leaves
36 medium coffin bay scallops
1/2 cup extra virgin olive oil
1/4 cup lemon juice
2 1/2 tablespoons balsamic vinegar
1 teaspoon salt and pepper to taste

Preparation / Directions:

Blanch the carrot and leek julienne, drain and combine with the tomatoes, garlic and coriander leaves. Remove the scallops from their shells and discard half the shells. Place a little vegetable mixture on each remaining shell, top with 2 scallops and finish with a little more vegetable mixture. Combine the dressing ingredients and drizzle over the scallops. Grill for 2 to 3 minutes and serve immediately. Robert Yates Bon Appetit-Exec. Chef Magnus Johansson

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