Honey Broiled Scallops

from The Little Fish Company at the Tahoe City Farmers Market

via Mary Lonergan

serves 4

3 tablespoons lime juice

1 tablespoon vegetable oil

1 tablespoon honey

1 tablespoon soy sauce

1/4 teaspoon powdered ginger

1 pound diver scallops, dried with a paper towel

4 skewers

2 tablespoons toasted sesame seeds

Combine lime juice, oil, honey, soy sauce and ginger. Add scallops and toss to coat. Cover and refrigerate for 1 hour, stirring occasionally.

Heat broiler.

Remove scallops from marinade, reserving marinade. Thread scallops evenly on 4 skewers. Place skewers onto a shallow baking pan that has been sprayed with a non-stick coating.

Broil 4 to 6 inches from source of heat 2 to 3 minutes. Turn and baste with reserved marinade. Continue cooking 2 or 3 minutes or until opaque throughout. Place sesame seeds on wax paper and roll each skewer over the seeds to evenly coat scallops.

These scallops can be served over Herbed Quinoa along with asparagus. They could also be a first course.

A diver scallop is exactly what the name means - scallops that are collected from the ocean by divers hand-picking each one. The majority of the scallops on the market are harvested by boats that drag heavy chain sweeps across the ocean floor. The diver scallops are less gritty than the dragged ones. Diver scallops are also a much more ecologically friendly way of harvesting scallops.