BBQ Scallops with Wasabi, Soy and Ginger
2 dozen scallops
1 cup gluten-free flour
1/2 cup instant polenta
2 eggs - beaten
1 tbsp lemon pepper seasoning
1/4 tsp wasabi paste
1 tbsp gluten-free soy sauce
1 tbsp freshly grated ginger
12 wooden skewers
fresh lemon wedges to serve
Mix the flour and lemon pepper together and set aside.
Put the polenta into another dish and set aside.
Roll the scallop skewers in flour mix, then dip into the egg, then roll in the polenta, patting the mixture onto the scallops.
Grill, bbq or fry for 2 minutes until the crumb mix is golden brown and crunchy.
Brush the top with the wasabi mix and serve with lemon wedges.