Ingredients
- 300grams large Japanese scallops
- Juice from 2 limes
- 6 Brioche slider buns
- 3 Tomatoes thick slices
- 2 Cos lettuces
- Salt and pepper
- Peri Peri Sauce or spicey mayo
Method
Step 1
Pre-heat Crossray Electric BBQ to 230 degrees
Place scallops into bowl and add lime juice, remove after a minute
Step 2
Season scallops with salt and pepper and place onto hot bbq grill, close lid.
Cook for two minutes, turn and cook for a further minute cooking time will vary depending on thickness of scallops.
Step 3
Build slider buns with a dab of sauce, cos lettuce leaf and tomato
Step 4
Place scallops onto on top of tomato, close top of bun, skewer and serve.