Just because you're eating outside,
doesn't mean it can't be an upscale
affair.
Entertain with finesse and flair with
our 20
choices that are guaranteed to
impress.
After all, how often do your friends
enjoy
fig & rosemary stuffed pork?
8 large sea scallops
Sea salt and freshly ground pepper to taste
1 tbsp. butter
1 clove garlic, minced
3 tbsp. undiluted orange juice concentrate,
thawed
3 tbsp. white balsamic vinegar
Chopped fresh thyme
Directions
Prep time: 10 minutes, Cook time: 10 minutes
Rinse scallops and pat dry. Double skewer and
season with salt and pepper. Melt butter in a small
saucepan over medium heat until it starts to foam.
Cook for about 1 minute more or until it starts to
turn golden brown, taking care not to burn; stir in
garlic, orange juice concentrate and vinegar. Set
aside 3 tbsp. of mixture. Grill scallops over
medium-high heat for about 5 minutes on each
side or until lightly charred and cooked through,
basting liberally with 3 tbsp. orange juice mixture.
Remove from grill and place on a bed of rice;
drizzle with reserved orange juice mixture and top
with thyme. Serve with Uncle Ben's Long Grain
and Wild Ready Rice.
Makes 2 servings.
Wine Pairing: Gallo Sonoma Reserve
Pinot Gris
This wine is creamy enough to match the sweet
scallops, but with a juicy citrus zing.
Nutritional Information:
160 calories, 11 g protein, 6 g total fat (3.5 g sat.,
0 g trans), 16 g carbohydrate, 0 g fiber, 12 g sugar,
35 mg cholesterol, 150 mg sodium, 4 points
Shopping List:
8 large sea scallops,Sea salt and freshly ground
pepper to taste,1 tbsp. butter,1 clove garlic,3 tbsp.
undiluted orange juice concentrate,3 tbsp. white
balsamic vinegar,Chopped fresh thyme
