Ingredients

• 10 oz. large Japanese scallops
• Juice from 2 limes
• 6 Brioche slider buns
• 3 Tomatoes thick slices
• 2 Romaine lettuce
• Salt and pepper
• Peri Peri Sauce or spicy mayo

Method

Step 1

Pre-heat Crossray Electric BBQ to 450 degrees Fahrenheit or 230 degrees Celsius
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, Romaine lettuce leaf and tomato

Step 4

Place scallops onto on top of tomato, close top of bun, skewer and serve.