What a combination-our succulent Jumbo Scallops and the slight Smoky flavor from our cooking planks! This is sure to become one of your favorite barbecuing recipes. This recipe works great with large shrimp or chicken breasts, too.

Tequila Sunrise Plank Cooked Scallops

Ingredients
1 Hickory or Cedar Plank; soak in water 3 to 24 hours before cooking
1 lb Magdalena Bay jumbo scallops from our seafood department; rinse under cold water and remove muscle on side of scallop
1 tablespoon fresh garlic, minced
1/2 tablespoon rosemary, minced
2 tablespoon cilantro, minced
1 tablespoon canned chipolte pepper, minced
1 large orange, zest and squeeze juice from orange
1 tablespoon gold tequila
1/2 cup olive oil
1/2 tablespoon fresh ground sea salt or kosher salt
1/2 teaspoon fresh ground black pepper

Method
1. In a medium size bowl mix together, garlic, rosemary, cilantro orange juice, orange zest, chipotle pepper and tequila.
2. Slowly add oil to tequila mixture stirring constantly.
3. Place scallops in bowl and pour marinade over the top; let marinate 1 hour in refrigerator.
4. Remove scallops from marinade, place on sheet pan and season with salt and pepper.
5. Prepare barbecue (350 degrees) Keep on a low-medium flame.
6. Remove plank from water and wipe dry, wipe one side of the plank with cooking oil.
7. Place plank directly on the grill (oil side up) and let plank pre-heat for 10-15 minutes.
8. Remove scallops from sheet pan and place on hot plank, close lid on barbecue and cook for 8-12 minutes or until scallops are cooked through. Do not over cook your scallops.
Serves 2-4 people.
Note: When cooking with a plank make sure you are in a well ventilated area.

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