Jumbo scallops - 6
Olive oil - 10 ml
Salt - to taste
Pepper - to taste
Orange, peeled, Lg dice - 1
Rosemary, chopped - 5 ml
Olive oil - 10 ml
Butter head lettuce, halved - 1
Balsamic vinegar - to taste
Bellavitano espresso cheese, grated- to taste
Mix the diced orange, olive oil and rosemary in a metal bowl and place in a warm part of the bbq. Season and coat the scallops with the oil, salt and pepper. Grill the scallops over a hot part of the grill. Do not pour them out of the bowl because the oil will flare up.
While the scallops are grilling, place the lettuce in two bowls. Sprinkle with balsamic vinegar. When the scallops are grilled to your liking, toss them with the orange segments. Place the scallops on the lettuce and pour any liquid left in the bowl over top.
Sprinkle the cheese over top and serve.
