This recipe is from "100 Best Grilling Recipes," by Kathleen Sloan McIntosh (Robert Rose, $19.95).
2 large egg yolks
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½ cup fresh lemon juice
4 cloves garlic, minced
¼ teaspoon sea salt
1 tablespoon freshly grated lemon zest
¼ teaspoon white pepper
½ to ¾ cup extra-virgin olive oil
½ cup chopped fresh coriander
2 pounds sea scallops
12 cherry tomatoes
¼ cup olive oil
2 tablespoons balsamic vinegar
2 cloves garlic, minced
¼ cup fresh lemon juice
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Preheat grill to medium-high.
In a blender combine egg yolks, lemon juice, garlic, sea salt, lemon zest and white pepper. With motor running, slowly drizzle in olive oil. Continue to blend until mixture becomes creamy.
With a spatula, scrape mixture into a bowl; fold in coriander. If not using immediately, cover and refrigerate. Remove aïoli from refrigerator 30 minutes before serving.
Thread four scallops and two tomatoes onto each skewer. Lay in baking dish.
In a small bowl, combine olive oil, balsamic vinegar, garlic, lemon juice, salt and pepper. Whisk to blend well. Brush mixture over skewers, turning to coat well.
Place skewers on grill. Brush again with marinade. Close lid; cook for two minutes. Lift lid, turn skewers over, brush with marinade. Close lid; cook for two to three minutes. Scallops should have a firm exterior.
Transfer skewers to a serving platter. Serve with coriander lemon aïoli.