6 cloves of garlic (minced)
2 tbs lime juice
2 tbs olive oil
2 tbs fresh parsley
1 tsp basil
1lb sea scallops
We marinated these for about an hour before putting them on wooden skewers and grilling for perhaps 20 minutes. Just until scallops are opaque.
The salad can be found on page 132 of the June 2005 issue of Sunset. We modified it to be a side dish by omitting the shrimp. Also used a bunch of green onions instead of shallots.
We served Scatter Creek’s Shepherd’s Golden White with it. Which is essentially a riesling.
