I'm impatiently waiting for my work visa to be re-issued so I can get back to work at the 3-star restaurant I cook at. In the meantime, I've decided to start a video series this Spring called Paris On The Terrace, which will include recipes for the barbecue. This series will also demonstrate food preparation skills that allow the home chef to prepare meat and fish from beginning to end.
This video recipe features St. Jaques or scallops along with instructions on how to shuck them. I love barbecuing scallops because they only take a few minutes to cook and they come with their own little heat safe dishes. Fill a few shells with vegetables to serve alongside the scallops. They make a beautiful presentation on the plate and I guarantee guests will be surprised.