Start by making your BBQ Butter Sauce. Combine white wine, lemon juice and diced red onion in a small saucepan and reduce by ½, then add in the heavy whipping cream. Bring to a simmer and allow to reduce by ¼, until the bubbles get a bit larger and have more sheen. Remove the pan from the heat and begin to gradually whip in the room temp butter, then whip in the room temp BBQ sauce. Keep warm, but not hot, until ready to use.
- 1 1/2 tablespoons BBQ Sauce
- 1/4 tablespoons Butter (unsalted and softened)
- 1/4 cup Heavy Whipping Cream
- 1 tablespoon Red Onion (diced)
- 1/2 Lemon (juiced)
- 3/4 cup White Wine (Sauvignon Blanc)
Fill your fire box ¼ to ½ way full. Light the grill from the bottom of the charcoal pile to allow the flame to have rising access to the fuel source. As the grill is coming to temperature, use that gently raising temperature to begin to render the bacon and cook the corn. Place a soapstone on one side of the Divide and Conquer cooking system and a grill grate on the other.
Wrap the corn in foil and place it on the grill grate. Allow to render and corn to cook for 10 - 12 minutes, then turn every 5 minutes until fully cooked. Remove and reserve for later use.
As the corn is finishing, oil the soapstone and place the sliced bacon on. Allow to render, turning with the tongs every 2 minutes until crisp and evenly rendered. Slice the corn off the cob and add it to the rendering bacon on the soapstone, then add the sliced jalapeño and sliced tomatoes. Using 2 spatulas, gently scrape under all of the ingredients and slowly lift, allowing the ingredients to mix and fall between the spatulas back to the soapstone. Do this several times to fully incorporate the ingredients, then use the spatulas to flatten out the mixture on the soapstone. Allow to cook for 1 minute, then sprinkle on the apple cider vinegar and sugar. Toss again, then transfer to the presentation plate.
Season both sides of the scallops with the Lane's BBQ Q-nami rub. Add a touch of olive oil to the soapstone and place the scallops on the hot stone (looking for 550 – 600°F). Close the dome for 45 seconds, then open the dome and flip the scallops. Sear for 45 more seconds, then transfer on top of the chowchow that is already plated.
Garnish each scallop with a touch of the BBQ butter sauce and finish the plate with a bit of chopped cilantro. Enjoy!