Recipe Database
Chef and the Fatman Scallops on a Shtick
Chef and the Fatman Scallops on a Shtick
Serves: 10

1 1/2 lb Bay Scallops rinsed
20 ea Soaked 6-8" wooden skewers
------------------------DRIZZLE (IN SQUEEZE BOTTLE)------------------------
1 1/2 tsp White pepper
2 ea Garlic cloves-crushed/mince
1 tsp Onion powder
1 Tb Lemon juice freshly squeezed
1 md Shallot minced very fine
2 Tb Date syrup
3 Tb PB2 (Dried Peanut Butter Powder) from
4 Tb Tahine

Keep scallops chilled until grilling time, be sure skewers are truly well soaked. Skewer 8-10 small bay scallops on each skewer and set aside refrigerated or on ice until just before grilling. Lightly dust the scallops with fine white pepper and a small amount of salt. Grill directly over the fire on the Big Green Egg for no more than 2 minutes a side or sit your cast iron griddle over the fire and cook the scallops quickly with only one turn before taking them off. Mix the drizzle ingredients in a squeeze bottle and shake to incorporate. Drizzle the scallops with a bit of the sauce and serve.

Created and Performed by Kevin Jenkins and Mike Stock (substitute chef) at the BGE Headquarters in lovely Tucker, Georgia on 3/29/2008 with the lovely Deanne Stock in assistance. Try the PB2 from