Grilled Scallops with Lemon Ginger Sauce

Total time: 15 minutes
    Scallops cook quickly on the barbecue.  You can use a grill pan or mat to cook them on, but, for easy handling, skewers work well, not through the 'center', but from side to side, so they lie flat. Be careful not to over cook the scallops or they can be tough

 Ingredients:

• 12oz (360gr) sea scallops (large scallops)   substitute shrimp or firm white fish
• 1 tsp soy sauce
• 1 tsp paprika, hot or sweet
• 1 tbs olive oil
• skewers if scallops are small - makes it easier to grill
• Lemon Ginger Sauce:
• 1/2 tbs minced ginger - the equivalent of 3 'quarter' or '1 euro' size slices
• 1 shallot
• 2 tsp walnut or sesame oil
• 1/3 cup (3oz, 90ml) chicken stock
• 1/3 cup (3oz, 90ml white wine
• juice from 1/2 lemon, about 2 tbs
• 1 tsp soy sauce  

 Instructions:

• If using wooden skewers soak in water for a few minutes. 
• Mix oil, soy sauce and paprika. 
• Toss scallops with sauce. 
• Thread onto skewers, if using. 
• Grill over direct heat 3 - 5 minutes per side, until they are opaque. 
• Remove and serve with Lemon Ginger Dipping Sauce - either on the skewers or off. 
• Lemon Ginger Dipping Sauce:
• Finely chop shallot. 
• Peel and mince ginger. 
• Squeeze lemon, you should have 1 1/2 - 2 tbs juice. 
• Heat oil in small saucepan.  Add shallot, ginger and sauté briefly. 
• Add chicken stock and white wine.  Bring to a boil and boil until reduced by half. 
• Add lemon juice and soy sauce, heat briefly. 
• Remove from heat and allow to cool.

Note:  Could also be quickly sautéed in a nonstick skillet over medium high heat for about the same amount of time.