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Although this recipe is designed for scallops it can be easily adapted to suit any white firm fleshed fish.
3 tablespoons extra-virgin olive oil
2 teaspoon grated lemon zest
1 tablespoon lemon juice
1 tablespoon orange juice
1 tablespoon minced garlic
1 teaspoon white sugar
1 1/2 teaspoon Heilala vanilla extract
salt and freshly ground pepper to taste
24 to 36 large sea scallops
In a medium bowl, whisk the marinade ingredients.
Rinse the scallops under cold water. Place the scallops in the bowl with the marinade and toss to evenly coat them. Cover the bowl and refrigerate for 1hour.
Remove the scallops from the bowl and discard the marinade. Thread the scallops through their sides onto skewers so the scallops lie flat. Grill over direct high heat until just opaque in the center, 4 to 6 minutes, turning once. Serve warm with Vanilla Citrus Aioli (see recipe)
(Recipe source: www.chef2chef.net)
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