Easter Supper

This was our Easter dinner. The beef had all the fat trimmed from it, then it was marinated and wrapped in bacon befor ebeing grilled. The scallops were marinated in a lemon-herb butter sauce and grilled over an open fire in a grill basket. The squash and cherry tomatoes were cooked in the same basket, but coated with olive oil and cajan spices. The rice was a long-grain wild rice which Mary prepared, and the artichoke was steamed and dipped in drawn butter. The wine was Rabbit Ridge Easter wine. Mmmmmmmm!