Scallops are quick and easy to prepare on the grill.

On Tuesday the season officially changed from summer to fall, which means those days of easy, delicious grilled dinners will soon be disappearing. Why not pull out the grill this weekend and whip up a simple scallop dinner that incorporates so many flavors, you won’t believe it was so easy to prepare? Take advantage of the fact that you can save $1.31 per pound on our Wild-Caught Virginia Sea Scallops this week. Serve them alongside Ukrop’s Asian Slaw, some brown rice or your favorite local vegetables prepared on the grill.

Joe’s Market Chef Eugene Peay’s Honey-Ginger-Teriyaki Grilled Scallops
Serves: 2 | Prep Time: 40 minutes | Cook Time: 4 minutes

10 jumbo-size sea scallops
1 cup freshly squeezed orange juice
½ bunch chopped fresh cilantro
salt and pepper to taste 
3 cloves garlic, chopped
1 bottle Joe’s Market Honey Ginger Teriyaki Grill Sauce

Combine all ingredients and let stand for 30 minutes. Heat grill to medium-hot heat. Grill scallops for about 1 minute per side and allow to rest. Serve with sweet corn bread from Ukrop’s Bakery. (These can also be served as an appetizer. Plan for at least 2 scallops per person.)

This easy, flavorful chicken recipe is easy to throw together and it can be modified to use any type of chicken meat. If you choose to use smaller pieces, allow the sauce to simmer and thicken for a few more minutes before you add the meat so it won’t dry out. We used chicken leg quarters because they’re on sale this week for only 78¢ per pound! Click here to see our weekly ad.

Asian-Style Chicken Quarters
Prep Time: 5 minutes | Cook Time: 45 minutes | Serves: 4

Ingredients:
4 chicken leg quarters, skin on
2 cups water
1 cup balsamic vinegar
2/3 cup reduced sodium soy sauce
5 Tbsps. sugar
4 garlic cloves, smashed and peeled
1 1-inch piece of ginger, sliced into chunks
1-2 tsps. red pepper flakes

Place all ingredients into a large saucepan over high heat. Bring liquid to a boil, then reduce to a simmer for 25 minutes. Increase heat, turning quarters frequently in the sauce. Cook until the liquid has reduced to a sticky glaze and the internal temperature in the chicken has reached 180 degrees. Remove garlic and ginger from the liquid. Serve chicken over rice with extra liquid spooned on top.