From the grill of Kevin Taylor, the BBQ Guru

1 1/4 pounds scallops
Olive oil
Kosher (coarse) salt
Black pepper, freshly ground

Sauce
1 cup water
1 medium carrot
2 teaspoons dark soy sauce
1 teaspoon hot chili-garlic sauce
1/4 teaspoon cumin powder
1 tablespoon virgin olive oil
1 tablespoon rice wine vinegar
1 teaspoon fresh mint, chopped

Make the sauce by cutting the carrot into thin coins. Then add them and the water, soy sauce, chili-garlic sauce and cumin into a pan. Simmer this for 15 minutes.

While it is cooling, wash and pat dry the scallops. Set aside.

Puree the sauce in a blender and add the olive oil, vinegar and mint while the motor is still running. This will produce a mixture with the consistency of ketchup. Add water to thin it out or let it cook down to thicken.

Toss the scallops with the olive oil, salt and pepper.

Grill over high heat for around 5-6 minutes.

Serve with the sauce drizzled over them or serve the sauce in separate bowls for dipping.