4 cedar grilling papers
12 large scallops, cleaned
8 lemon slices
4 lime slices
1 cup white wine
3 tbls. Olive oil
1 tbls. Sweet lemon pepper seasoning
2 tbls. Chopped fresh dill, cilantro, thyme
salt and pepper to taste
Soak the grilling papers in water or other liquid for 15 minutes. Place the scallops in a bowl and toss with olive oil, lemon pepper seasoning, salt and pepper, and fresh dill cilantro and thyme. Place paper on a flat surface and evenly distribute 3 seasoned scallops, 2 slices of lemon and 1 slice of lime. Roll papers with the grain and secure with a metal paper clip. Before it goes on the grill pour white wine over the papers. Place on a medium heated grill and grill on both sides about 4-5 min. on each side or until scallops reach desired doneness.
Orzo
•White wine
•Lemon & Artichoke pesto (8 oz. Tub found in Kroger deli)
•1 Cup grated parmesan
•Fresh parsley- chopped
•2 bunches asparagus – cut 1in. off bottom
•3 red bell peppers – cut ends & deseed, keep in large pieces
•1 box orzo pasta
Take asparagus and red peppers and lightly toss in olive oil and add a pinch of salt. Place on grill for 5 to 7 minutes. Cook orzo in boiling water about 8 to 10 minutes When vegetables are done chop into bite size pieces. In a sauté pan add the pasta and vegetables. Add 2 Tbsp. of lemon pesto, white wine, and cook until everything is hot, about 5 minutes. Put pasta mixture on plate.
