1 large cedar plank-soaked in cold water for 30 minutes
12 large sea scallops-cleaned
1-2 tbs brown sugar
Kosher salt
Black pepper
Olive oil
2 ears corn or 1 cup corn kernels
1 package peeled jicama strips
1 package peppers-strips
2 cups cooked rice-hot
1 bottle Papaya lime Serrano sauce
2-4 each coconut cream tarts

1. Preheat a grill or broiler.

2. Combine the brown sugar with some kosher salt and black pepper.

3. Brush the soaked plank with olive oil and place on the grill for 2-3 minutes or until it starts to smoke. Remove the plank from the grill aand arrange the scallops on one end and the corn kernels on the other. Sprinkle the scallops with the brown sugar mixture and use the remainder on the corn.

4. Place the plank on the grill and close the lid. Cook the scallops with the lid closed for 9-12 minutes or until the scallops are cooked. The plank will start to smoke slightly but that is okay.

5. As the scallops are grilling, lightly toss the pepper strips with olive oil and a touch of salt and pepper. Place on the grill next to the plank and grill for about 2 minutes on each side. Remove and place in a bowl, then add about 2 tbs of the papaya sauce and toss to coat.

6. To serve combine the corn from the plank with the rice and stir to combine. Place the rice on a platter and arrange the peppers over the rice. Place the scallops on the peppers and drizzle with more of the sauce. Top with the jicama, sliced in thin strips, and serve.