Ingredients
1 lb scallops
1/4 cup dry white wine
3 tablespoons lemon juice
3 tablespoons butter, melted
2 garlic cloves, minced
1/2 teaspoon salt
1 dash black pepper
1 dash paprika
2 kiwi fruits, quartered (optional)
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Flat skewers prevent spinning — seekh kebab, tikka, tandoori
Reusable flat skewers — shish kebab, vegetables, meat
Record your recipes and experiments — organized cooking journal
Cal — for true scratch nixtamalization of dried corn
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Flat skewers prevent spinning — seekh kebab, tikka, tandoori
Reusable flat skewers — shish kebab, vegetables, meat
Record your recipes and experiments — organized cooking journal
Cal — for true scratch nixtamalization of dried corn
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Rinse scallops in cold water; pat dry with paper toweling. Halve any large scallops. In a bowl, combine dry white wine, lemon juice, butter, garlic, salt and pepper. Add scallops. Cover and marinate at room temperature for 1 hour. Drain; reserve marinade. On 8 skewers thread scallops, allowing some space between each scallop. Sprinkle lightly with paprika. Grill over medium coals for 8 to 10 minutes or till scallops are tneder. Turn often and brush with reserved marinade. (Or broil 4 inches from the heat about 10 minutes, turning once -- but grilling outside over coals is best!). Serve with kiwi fruit, if desired.