I'm sure this one will make the Dizzy Pig recipe archives eventually, but just in case there's folks with samplers of our new Shaking the Tree rub wondering on a potential treatment, here's an award-winning one! We took 3rd in Rockingham event Anything Butt with our glazed tenderloin and scallop recipe. The scallops were big sea versions, about 2" across. Dusted them with the Shaking the Tree, grilled over med-hi heat til losing the transluscent look, then brushed with a garlic and tarragon-infused butter.
If you have a sample of STT handy, give it a try.