April 21, 2006, Newsletter Issue #100: Grilled Glazed Scallops
Tip of the Week
Simple to prepare full with a lovely hickory smoked flavor.
2 pounds sea scallops
1/4 cup dijon mustard
1/4 cup pure maple syrup
1 Tablespoon soy sauce
1 teaspoon liquid smoke
1. Whisk together the Dijon, maple syrup, soy sauce
and liquid smoke.
Pour the sauce over the scallops, turning to coat
evenly.
2. Just before grilling, skewer scallops onto metal skewers,
with slight spaces in between - 5-6 per skewer.
3. Grill or broil the scallops, 4 inches from the
heat source 3-4 minutes per side until golden, basting with the
sauce.
Serve immediately.
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