Grill these tender scallops with an Asian-style glaze for an impressive yet easy dinner any night of the week.
To prepare marinade, in a small bowl, combine soy sauce and rice vinegar; set aside.
Thaw scallops, if frozen. Rinse scallops, pat dry with paper towels. If using a small leek, rinse thoroughly to remove any grit. Cut lengthwise into quarters; insert a wooden pick crosswise through each leek quarter to hold layers together when grilling. (If using baby leeks, trim the root and green leaf ends.)
Place leeks, scallops and scallions in a resealable plastic bag set in a shallow bowl. Add marinade. Seal bag; turn to coat scallops and vegetables. Marinate in refrigerator for 30 minutes.
Remove scallops, leeks, and scallions from bag. Discard marinade. For a charcoal grill, using tongs, place leeks, scallops, scallions and lime halves (cut sides down) on the rack of an uncovered grill directly over medium coals. Grill for 8 to 10 minutes or until scallops are opaque, turning scallops and vegetables occasionally. Remove any scallions from grill rack before they overbrown. (For a gas grill, preheat grill. Reduce heat to medium. Place leeks, scallops, scallions and lime halves on grill rack overheat. Grill as above.)
To serve, transfer leeks and scallions to serving plates. Carefully remove wooden picks from leeks, if used. Top with scallops. Using grilling tongs, remove limes from grill and squeeze over scallops. Sprinkle with black sesame seeds, if desired. Serve with melted butter.
2 1/2 fat, 2 1/2 lean protein, 1/2 other carbohydrate