Pismo's}. They were plump and succulent and begging to be eaten
Grilled Sea Scallops
1 lb. sea scallops (about 10-12 pieces)
Begin by marinating the scallops for about 10 minutes in the Olive oil, juice of one lime, and salt and pepper. Make sure to use olive oil as it helps the scallops not to stick to the grill
Place the scallops on a HOT grill and resist the urge to move them....let them cook untouched for 3 minutes
Carefully flip them over and let them cook 2-3 minutes on this side. You do not want to overcook them because they turn to rubber. A well cooked scallop is never cooked all the way thru.....and it is always tender....like buttah :)
Sidebar: I had to get a pic of our new mama...she feeds them right by our back door to the outside...where we grill. These baby's are soooo sweet. Count em. 5. Yeah, she's ready for them to fly the coop. Anyway, back to the scallops....
I served them up with a Basil Parmesan Orzo that was to die for. That basil is fresh from our greenhouse! It's so nice to go out and pic some herbs and use them in your recipes....Can I get an Amen!
Hope you are inspired to make some tonight.
Basil Parmesan Orzo
16oz. pkg of Orzo
1/2 cube butter
2 lg. cloves garlic
1/4 c. milk
1/2 c. shredded Parmesan
Cook the Orzo in a large pot of water until al dente, approx. 8 minutes.
In a saucepan, melt the butter and lightly brown the garlic. Add the cooked orzo and the rest of the ingredients except the basil. Heat in the saucepan just until the cheese melts and it is heated thru. Chop the basil in a chiffonade style (little ribbons) and toss in off the heat. Enjoy!
Until next time.....