Grilled Scallops with Chervil Vinaigrette

Grill

Serves 4


Ingredients:

1½ lbs sea scallops

¼ cup (½ stick) butter

¼ cup white wine vinegar

3 shallots, minced

2 Tbs fresh lime juice

1 Tbs fresh ginger, minced

½ cup extra-virgin olive oil

½ cup fresh chervil; chopped

2 small tomatoes, peeled, seeded and diced


Preparation:

Rinse scallops and pat dry. Thread on skewers. Brush with butter and grill over hot coals for five to seven minutes, until scallops are opaque.


In a small saucepan, combine remaining ingredients except chervil and tomatoes; heat through.


When ready to serve, add chervil and tomatoes. Spoon over scallops.


Grilling with Fresh Herbs: 17 Easy and Delicious Recipes, 1989, Herb-Bits, Norwalk, CT

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