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Wednesday, May 30, 2007

Grilled Scallops

Here's an easy way make grilled scallops. If you want a sauce, reduce some balsamic vinegar until thickened and drizzle it over the scallops before serving.

Grilled Scallops
serves two

12-18 large scallops
juice of 1 lemon
1/4 cup olive oil
2 Tbs. balsamic vinegar
2 tsp. oregano
3 cloves garlic, minced
1/4 tsp. black pepper

Rinse scallops in fresh water. Place on paper towels to dry.

Whisk together remaining ingredients. (For best results, mix peppercorns and oregano together and chop fine in chopper-type coffee grinder before adding to marinade.)

Put scallops in gallon-sized ziplock bag and pour marinade in over them. Squeeze air out of bag, seal, and place in refrigerator for 1-4 hours.

Remove scallops from marinade and grill in grill basket for about four minutes per side. Serve immediately, accompanied by risotto, rice or a tossed salad.
M. Zane Grey, 8:08 AM