Instead of beef or chicken, try throwing some scallops on the grill this weekend! Sally Sampson, who wrote the book Kebobs, stopped by Tonia's Kitchen to talk about how to make those scallops sing in harmony with charcoal or propane. She takes sea scallops, and mixes them with some Walnut Rosemary butter. You make that butter with finely ground toasted walnuts and room temperature butter, combined with fresh rosemary. Sally says it's important not to put the butter on the scallops until after they're done grilling, so you don't accidentally cause a flare up! Sally says they are scrumptious, and a real break from the old favorites you normally grill up for fun!
