Grilled Scallops with Lemon Caper Sauce

Step 1

Onto four skewers, begin skewering with a potato half. Follow this with 1/4 of the scallops. Finish the skewer with another potato half. Why the potato? Scallops are slippery and slide off very easily. This trick secures them well!

Step 2

Place the four skewers on flat plate and drizzle with butter-flavored olive oil and sprinkle lightly with seasoned salt. Set aside at room temperature until sauce is finished.

Step 3

Heat the grill to 400 degrees.

Step 4

In a medium sauce pan, heat the olive oil and butter using medium heat. Add minced garlic and cook for one minute. Slightly increase the heat and add the wine, bringing it to a simmer. Stir and reduce by half, about ten minutes.

Step 5

Increase heat to high and add chicken broth, lemon zest, lemon juice and capers. Cook another ten minutes until reduced by about half.

Step 6

Turn off heat and stir in Dijon mustard. Keep sauce warm on stove or place in an insulated thermos.

Step 7

Spray grill with cooking spray and place skewers on rack. Grill about six minutes total, turning half way through. Scallops will be lightly browned on the outside and slightly flakey inside when done.

Step 8

Serve scallops over rice and pour Lemon Caper Sauce generously over top. Enjoy!