Ingredients

• 4 stalks lemongrass, white part finely minced, green part cut into 2 1/2-inch skewers and soaked in water
• 4 scallions finely sliced, save a little for garnish
• 1 cup ponzu
• 1 tablespoon toasted whole green peppercorns
• 1 tablespoon sugar
• 1 tablespoon naturally brewed soy sauce
• 12 large sea scallops (U-8's), prepped and halved into disks

Instructions

1. Preheat a cleaned, oiled grill.
2. In a bowl, mix together the minced lemongrass, scallions, ponzu, peppercorns, sugar, and soy. Add the scallops and marinate for 8 minutes before cooking.
3. Remove scallops and lay them on a flat surface. Skewer each one with the soaked lemongrass. Season lightly with salt and on the hottest part of the grill cook the scallops for only 1 minute a side.
4. If available, lay out washed whole scallions and lemongrass stalks on a plate in a fan shape. Top with "lollipops".
5. Beverage: Veuve Clicquot Blanc de Blanc or DVX