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BBQ Scallops with Naramata Stone Fruit ‘Whisky Soda’ Vinaigrette



About the Recipe



4/5 scallops per person (season the scallops with sea salt) ·

Stone fruit vinaigrette

  • 2 lbs of super juicy and fresh apricots (halved and pits removed)

  • ½ cup honey

  • 2 tbsp sea salt

  • 3 tbsp white wine vinegar

  • 1 can of soda water

  • ¼ tsp chili flakes

  • ¼ cup of Talisker 10 Year Old Single Malt Scotch Whisky


  1. Over high heat, in a medium size pot/pan/old cast iron skillet over the coals or on the BBQ/grill, gently simmer the apricots, honey, sea salt, white wine vinegar, soda and chili flakes for 12-15 minutes until the apricots have broken down completely.

  2. Remove from heat, add Talisker and set aside, let cool in the pan. · This can be made ahead of time, or served right away.

The Scallops

  1. Spray or spoon over top of the scallops with just a touch of Canadian canola oil (not too much as they with flare up if there’s too much oil, you just want enough that they will not stick to the BBQ)

  2. Clean the BBQ well, with a wire brush or grill scraper

  3. Over the hot coals or on the BBQ lay/place the scallops on the grill and cook for 1 minute maximum per side. Don’t fuss with them once you lay them on the grill, leave them alone and let the grill do the work. They will flip easily once the caramelization begins and the scallops gently release from the grill.

  4. Flip them over, cook for another 30 seconds and remove immediately. · Serve the BBQ scallops and the whisky stone fruit vinaigrette together with a salad and some great bread.

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