Giant Russian Sea Scallops!

[wdonovan]

Or a dry rosé. Provencal or others. All of a sudden I see a few Italian rosés and more French than I saw last year. There's a thread in the pink wine forum that has some options. These wines go quite well with shellfish.

As for grilling, Go for it. Not very often you get scallops you can throw on a grill. I'd soak them in a little sugared brine first. That will introduce sugar to the surface that can caramellize when seared very hot. This will sear the ends and keep the juice in. Same principle as when you smoke meat. Maybe someone here can pipe in with a basic brine recipe. I might be tempted to add a little honey to some lime juice to accomplish the same thing.