In Season: Citrus Scallops on Rosemary Skewers

Scallops are still plentiful on our local bay bottoms, ripe for the taking for dozens of fishermen until March 1.

In the spirit of the season, Paula Croteau of in Southold has provided North Fork Patch with a scrumptious scallop recipe from her new cookbook, "."

Stay tuned this week to North Fork Patch for video footage of local fishermen working overtime to harvest while the getting's good.

Citrus Scallops on Rosemary Skewers

• 1 lb Bay Scallops
• 6 long fresh Rosemary stems
• 1/4 Cup Cointreau or Grand Marnier
• Zest of an Orange
• 1 Tb Brown Sugar
• 1 Tb fresh Rosemary, chopped
• 2 Tbs melted unsalted Butter

In a zip lock bag, mix all of the marinade ingredients.

Add the scallops and marinate in the refrigerator for at least 1 hour, or until ready to grill.

Remove 3/4 of the leaves off of the rosemary stems.

Thread scallops lengthwise on the rosemary stems.

Using a paper towel, lightly oil the grill rack with before starting grill.

Place a 2-inch wide strip of foil on the front of the grill and lay rosemary leaves on the foil.

Scallops will be on the grill.

Grill scallops until you can see that the scallop is cooked a little more than half way up the side, about 1-2 minutes.

Using a spatula, carefully turn and continue grilling the second side for about 1-2 minutes longer.

Serve with wild rice and orange salsa

Makes 4-6 servings

Mint & Lime Tartar Sauce

• 1 Cup Mayonnaise
• 1/4 Cup Red Onion, finely chopped
• 1/4 Cup golden Raisins, coarsely chopped
• 2 Tbs Brown Sugar
• 1/4 tsp Coriander
• 1/4 Cup Dill Pickles, chopped
• 2 Tbs Capers, drained & chopped
• 1 Tb fresh Lime Juice
• 1 tsp Jalapeno Pepper, minced, or to taste
• 1/2 Cup fresh Mint &/or Cilantro, chopped

In a bowl, stir together all sauce ingredients.

Chill until ready to serve.

Delicious with all seafood.