Start by soaking the planks in water for at least 1 hour. Tip- these cedar planks also work great with cubes of salmon

RECOMMENDED HEAT

Indirect heat at 180-200°C. 

Serves 4-6

Ingredients

12 large scallops

2 tbsp ollive oil

For the garlic butter

1 large garlic clove minced

30g very finely chopped parsley

1 tsp finely chopped tarragon

50g butter

salt and pepper to taste

squeeze of lemon

Method

1. To make the garlic butter add garlic, butter and chopped herbs to a small heatproof container or ramekin.

2. Prepare the barbecue for indirect heat, approx. 200°C. (If using a 57cm charcoal barbecue you will need ½ chimney starter of lit Weber briquettes).

3. Place planks over a direct heat. Replace lid and heat for 4-5 minutes or until light to medium smoke comes from the plank and the wood begins to crackle. (This indicates the plank is ready.) Turn plank over and place on indirect heat.

4. Add the garlic butter ramekin to direct heat and allow it to melt and bubble cooking the garlic and infusing all the flavours.

5. Place scallops on preheated plank. Grill, covered, over indirect medium heat 8-10 minutes or until firm and opaque. Remove the scallops and pour garlic butter over the scallops before serving