Quick , easy & good. I like to soak my scallops in milk for 10 minutes, remove and pat dry.

Another way to enjoy scallops in their shell on the barbecue. If you don't enjoy lemon enough to eat with the rind intact you could also just try sprinkling with lemon juice.

BBQ Sesame Scallops 2 pound fresh sea scallops 1/4 cup vegetable oil 1/4 cup distilled white vinegar 2 tablespoon hoisin sauce 2 tablespoon soy sauce 2 tablespoon dry sherry 1 tablespoon fresh ginger minced 1 teaspoon sesame oil 1 clove garlic, minced 1 green onion minced Wash and pat dry the

To make the sauce: In saucepan, melt butter over medium heat. Add onion and cook 2 minutes. Stir in carrots. Add chicken broth, wine, salt, sugar, and hot sauce; simmer 30 minutes or until carrots are tender and liquid is reduced in half. Process sauce in blender or food processor until smooth.

Sometimes your smoking opportunities come all unexpectedly. This was the case today. The Mrs. had a craving for scallops. So being the good husband, I scurried down to my favorite local seafood purveyor and bought a couple pounds. She sauteed hers, leaving quite a few for me to experiment on.

1/2 lb Fresh or frozen Scallops 1 ts Finely shredded Orange Peel 1/2 c Orange juice 2 tb Soy Sauce 1 ts Grated Gingerroot 1 x Clove garlic, minced 1/4 ts Ground Red Pepper 12 x Fresh or frozen Pea Pods 1 x Orange, cut in 8 wedges 12 fresh or frozen large Shrimp, peeled and deveined (about 1/2 lb