Slice the pears across the widest part into 15mm slices, each pear should cut three slices, the remaining pear is for the cook to enjoy!
Place the slices in a bowl and toss with the lemon juice and water to cover to prevent browning. When ready to serve, pat the pear slices dry with kitchen paper, also pat dry the scallops
Toss the pear slices in olive oil. Place onto the griddle of a heated BBQ and cook till golden
Dip the flat sides of the scallops in the vanilla salt and white pepper. Heat a non stick large pan; add the olive oil and then the scallops. Cook for 1 minute on each side
Remove the pan from the heat and add the butter, as it melts basting the scallops with the butter and oil. Remove from the pan and set aside
To serve place scallops next to the pear slices, drizzle with any remaining butter. Garnish with lemon
