Scallops
1 lb sea scallops
1 tablespoon olive oil
1 small clove of garlic
zest of one small lime 3/4 teaspoon
Sauce
2 tablespoons minced shallot
1 tablespoon finely grated peeled fresh ginger
3 tablespoons fresh lime juice
1/4 cup dry white wine
1 stick unsalted butter
1 1/2 tablespoons finely chopped fresh cilantro
Pat scallops dry coat with oil and season with salt and pepper and the
garlic zest mixture let sit for 30 minutes.
Mix the first 4 sauce ingredients and simmer till reduced to about 2
tablespoons. Whisk in butter 1 tablespoon at a time. Sauce shouldn’t
get to hot or it will separate. Add cilantro and keep warm till scallops are cooked.
Put soaked Cedar plank on heated grill for 3 to 5 minutes until hot.
Brush the plank lightly with olive oil on the side that you will be placing the
scallops. Cooking time will vary depending on the thickness of the
scallops usually 6 to 9 minutes or until scallops are opaque.
Marcie Fisher
Newfolden, MN