Ingredients:
Scallops (to your heart's desire)
the peel of half an orange
a pinch of saffron
a dessertspoon of pink peppercorns
extravirgin olive oil
a lemon, if you like
Procedure:
Take the zest in strips from the orange and lay them to dry on the (less hot) side of your grill.
Remove the beard (and the eggs if still attached) from the scallops and wet (that is not soak) them with the oil.
Take a mortar and pestle and work the dried (but not parched) zest, the saffron, and the pink peppercorns to a powder.
Sprinkle the scallops with the powder and grill. Do not cook them through, or they will be dry and stringy. Serve immediately, if you like with a piece of lemon on the side.
