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Grilled Tequila Scallops with Apricot Rosemary Glaze

Serve these scallops over rice as an entrée, with grilled vegetables, or remove from the skewers and toss in a salad. Serve with lime wedges or shots of your favorite tequila!

Ingredients:

1 lb medium sized scallops, rinsed and patted dry
2 limes squeezed for juice
2 oz. tequila
1 tbsp. olive oil
1 tsp. Made in Napa Valley Herbed Fish and Shellfish Rub
1/4 c Made in Napa Valley's Apricot Rosemary Finishing Sauce
4 6" wooden skewers, soaked in water 30 minutes prior to grilling

Thread scallops on the skewers so that the scallops will lie flat on the grill. In a large dish marinate skewered scallops in lime juice, tequila, fish and shellfish rub, and olive oil for at least 30 minutes.

To grill:

Season with salt and pepper and grill over medium heat

2 minutes each side, or until the scallops start to brown.

Brush both sides with the Apricot Rosemary Finishing Sauce before removing from the grill.

Used in this recipe:

Herbed Fish and Shellfish Rub

Apricot Rosemary Glaze