Soy-Lime Scallops with Leeks
1 pound fresh or frozen sea scallops
1/4 cup reduced-sodium soy sauce
1/4 cup rice vinegar
4 baby leeks
8 medium green scallions, red scallions, or green onions
1 medium lime, halved
Thaw scallops, if frozen. Rinse scallops, pat dry with paper towels. For marinade, in a small bowl combine soy sauce and rice vinegar; set aside.
Trim root ends and green tops of leeks. Rinse leeks thoroughly to remove any grit.
Place leeks, scallops, and scallions in a resealable plastic bag set in a shallow dish. Pour marinade over scallops and vegetables. Seal bag; turn to coat scallops and vegetables. Marinate in refrigerator for 30 minutes.
Remove scallops, leeks, and scallions from bag. Discard marinade. Place leeks, scallops, scallions, and lime halves (cut sides down) on the rack of an uncovered grill directly over medium coals. Grill for 8 to 10 minutes or until scallops are opaque, turning scallops and vegetables occasionally. Remove scallions from grill rack before they overbrown.
To serve, transfer leeks and scallions to 4 dinner plates. Top with scallops. Using grilling tongs, remove limes from grill and squeeze over scallops.