The lemony flavors of the wine will complement the citrus used in the marinade and won’t overpower the light bodied scallops.

Ingredients:

• 10-20 Fresh Scallops depending on size
  
• 3 tbs Chopped Cilantro
  
• Juice of 3 limes
  
• 1-2 tsp Chili Powder or Chipotle Powder (better if you can find it!)
  
• Tortillas
  

1. Blend the lime juice with the chili powder and chopped cilantro.
   
2. Toss scallops in lime/chili mixture. Add water to cover if necessary and marinate for 2 hours or more.
   
3. Grill over medium fire or sear in a hot pan until cooked through. Note previously frozen scallops will not sear! They release too much liquid while cooking, and never get a good sear.
   
4. Serve with tortillas as an alternate to fajitas.

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