Wine, garlic, ginger and extra virgin olive oil create a classic marinade for fresh scallops. This quickly prepared main course makes an elegant impression.

1/2 teaspoon ground ginger
2 cloves garlic, mashed or ground
1/2 cup extra virgin olive oil
1/2 cup soy sauce
1/2 Chablis
1-1/2 pounds fresh scallops
Lemon and/or lime wedges

Lightly rinse the scallops and drain well. In a large bowl, mix the ginger and garlic. Add the olive oil, soy sauce and Chablis and stir to blend well. Add the scallops to the marinade and turn to coat. Cover the bowl and place in the refrigerator for 1 to 2 hours.

Position your broiler rack about 2 inches below the heat. If you’re using wooden skewers, soak them in cold water for 20 – 30 minutes before threading.

Turn on the broiler to preheat. Remove the scallops from the marinade and thread onto skewers, leaving a little space between each scallop to encourage even cooking. Place the skewered scallops on an oiled broiler rack and place the rack below the broiler. Cook the scallops for 4 – 6 minutes, turning and basting with marinade frequently. The scallops are done when they loose their translucence and you might see a bit of light golden brown.

Serve with wedges of lemon and/or lime.

Yield: 4 servings

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