Thaw scallops, if frozen. Rinse ad pat dry. For marinade, combine soy sauce and rice vinegar in a small bowl; set aside.
Place scallops, leeks, and scallions in a resealable plastic bag set in a shallow dish. Add mrinade. Seal bag; turn to coat. Marinate in refrigerator for 30 min.
Discard marinade. Place leeks, scallops, scallions, and lime halves (cut side down) on the rack of an uncovered grill directly over med. coals. Grill 8 to 10 min, turning scallops and vegetables occasionally.
To serve, top veggies with scallops. Squeeze limes over the top.
Originally Submitted
6/1/2009
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