Grilled Coffin Bay Scallop's

Course :	Grilling
From:	HungryMonster.com
Serves:	6

Ingredients:

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
		---dressing---
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:

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