20 large scallops (2 pounds)
Olive oil, for brushing
Salt and pepper
2 large red peppers; roasted on the grill, peeled and seeded
1/4 onion, grilled
2 roasted garlic cloves
2 ounces butter
2 teaspoons Dijon mustard
2 teaspoons honey
1 1/2 teaspoons minced basil
Salt and pepper, to taste
2 pounds sugar snap peas, ends trimmed
2 McIntosh apples, cored and sliced 1/4-inch
1 teaspoon peanut oil
1 yellow pepper, roasted, peeled, seeded and julienned
Black sesame seeds, for garnish
Brush the scallops with oil and season with salt and pepper. Grill over medium heat from elderberry wood for 3 minutes on each side. (Pecan, peach or apple wood may be substituted for elderberry wood)
While peppers, onion and garlic are still warm, place them with the butter, mustard, honey and basil in a blender and process until smooth. Season to taste. Toss peas and apples in peanut oil and place on medium grill for about 3 minutes. Remove from grill. Place peas, apples and yellow pepper around a plate. Place scallops over them and pour sauce over the scallops. Garnish the dish with large black se
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