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
Preheat a cleaned, oiled grill.
In a bowl, mix together the minced lemongrass, scallions, ponzu, peppercorns, sugar, and soy. Add the scallops and marinate for 8 minutes before cooking.
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.
If available, lay out washed whole scallions and lemongrass stalks on a plate in a fan shape. Top with "lollipops".
Beverage: Veuve Clicquot Blanc de Blanc or DVX
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