1 lb scallops
1/4 cup Lemon Prosecco vinaigrette
2 tablespoons olive oil
2 cloves garlic, minced
Salt and pepper to taste
Lemon wedges for serving
Chopped fresh basil for garnish
Instructions:
- In a bowl, whisk together the Lemon Prosecco vinaigrette, olive oil, minced garlic, salt, and pepper.
- Add the scallops to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
- Preheat the grill to medium-high heat.
- Thread the marinated scallops onto skewers.
- Grill the scallops for 2-3 minutes per side, or until they are opaque and cooked through.
- Remove the scallops from the grill and transfer to a serving platter.
- Garnish with chopped fresh basil and serve with lemon wedges on the side.