In the kitchen:

• Using a saucepan, add 5 tbsp of store-bought abalone sauce. Followed by 1 Cup of water.
• Add soaked dried scallops and its water to the sauce, bring to boil.
• Add in Cornstarch slurry to thicken the sauce. Reserve for use later.

At the barbecue:

• Preheat the Weber Grill to 200 Degrees Celsius and prepare for Direct Heat. If using a charcoal barbecue, you will need ¾ Weber Rapid-fire Chimney Starter of lit briquettes.
• Grill the vegetables over Direct heat for 5 minutes.
• Once cooked, dish onto plate and pour the abalone sauce over the Vegetables.
• Garnish with Wolfberries.