Meanwhile, from lemon, grate 1 1/2 teaspoons peel and squeeze 1
tablespoon juice. In small bowl, whisk lemon peel and juice, oil,
Dijon, and 1/8 teaspoon salt until blended; set aside.
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Brush scallops and tomatoes with half of Dijon mixture; place on
hot grill grate. Cook 7 to 9 minutes, turning several times. Brush
with remaining Dijon mixture, and cook 5 minutes longer or until
scallops just turn opaque throughout. Serve with Grilled Caesar Salad.
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