Grilled Lime Butter Scallops
Comments:	As fresh scallops do not take long to cook, they are an excellent choice for the barbecue; here they are simply mixed along with lime and fennel. If scallops are small, it could be better to tread them onto skewers to be able to turn them easily.
Servings:	4
Ingredients	Preparation
1 bulb fennel 2 limes 12 large scallops, cleaned 1 egg yolk 6 tablespoons [90 g] butter, melted Olive oil Salt and freshly ground black pepper, to taste	Preheat barbecue to high intensity. Remove and reserve light leaves from fennel. Slice remaining fennel lengthwise into wedges; set aside. Cut 1 of the limes into 4 wedges; reserve Grate rind and squeeze juice from remaining lime. Into a bowl, mix together half of grated lime rind, all of lime juice and scallops. Well season mixture with salt and freshly ground black pepper,. Into a small bowl, whip together remaining grated lime rind and egg yolk until light in color and smooth. Still whipping, slowly mix in melted butter until thick and smooth. Finely chop reserved light fennel leaves before adding to butter mixture; salt and pepper lime butter to taste. Coat reserved fennel wedges with olive oil; grill onto hot barbecue rack for 3 to 4 minutes. Turn fennel wedges over. Arrange drained scallops onto hot barbecue rack; barbecue along with fennel wedges for 3 to 4 minutes, turning scallops over once. Serve scallops and fennel wedges along with lime butter, garnished with reserved lime wedges.