Hi everybody! It's been awhile, but I'm back! Don't forget to comment with ideas for recipes, or cooking tips!
~Ingredients~
Two tablespoons of thyme.
One tablespoon of fresh chopped rosemary.
1/2 half of a teaspoon of salt.
1/4 of a teaspoon of ground black pepper.
1/8 of a teaspoon of crushed and dried red pepper.
Two minced cloves of garlic.
Two tablespoons of olive oil.
Two tablespoons of lemon juice.
1 and a 1/2 pounds of Sea Scallops.
1/2 of a cup of fresh orange juice.
1/4 of a cup of softened butter.
3/4 of a cup of seeded and diced tomatoes (Or, if you grow your own tomatoes, you can cut cherry tomatoes into fourths and put them in!).
Two tablespoons of fresh chopped parsley.
Add salt or pepper to your liking.
You can also use fresh rosemary sprigs as a garnish.
~TIP!~
Fresh herbs can add flavor to the scallops while you grill them! Accompany the scallops with bread, pasta or rice if you serve them as appetizers too!~ Preparation~
Combine the first eight ingredients in a medium bowl to create a marinade for the Scallops. Add the Scallops and toss well. Cover and marinate in a refrigerator for an hour.
Bring the orange juice to a boil in a medium sized saucepan. Reduce the heat, and let it simmer, uncovered, ten minutes or until half the orange juice has evaporated. Gently stir in the butter, tomatoes, and the parsley. Cook until it is thoroughly heated, stirring it often, add salt and pepper to you liking. Set it aside, keeping it warm.
Preheat the grill. Remove the Scallops from the marinade, discard the marinade also. Thread the Scallops onto four 12" skewers. Coat the grill rack with nonstick cooking spray and place over medium hot briquettes (350 degrees to 400 degrees) and place the skewers on the rack. Grill the Scallops covered (When cooking meat on a BBQ, covering it keeps the flavor in the meat.) for four to five minutes on each side, or until the Scallops are opaque. Remove the Scallops from the skewers. Serve with sauce, if you want. Garnish with rosemary sprigs if you desire.
