Grilled Scallops

I know, I know, another grilled recipe. Kind of repetitive. But, since Ari and I have been doing quite a but of grilling and very little actual cooking (hello, 95 degrees in NYC today), this is a pretty accurate representation of what we have been eating lately. My mom came for a visit last weekend (lovely) and we of course made a stop at the farmer’s market to pick up peaches (first of the season!), cherries, zucchini, and scallops. Oh, scallops. I pretty much order them every time I get to go to a fancy restaurant (i.e. only if I am lucky enough to be taken to one), but has only made them myself a couple of times. The ones we bought were super fresh and tasted like they had been caught that morning — all I did was throw them in a simple marinade for a couple of hours and you didn’t need anything else. You could also use this same marinade but instead of grilling, sear them quickly in a very hot pan until golden brown on each side, 1-2 minutes.

Simple summer cooking at its best.

me + Ari

Grilled Scallops (serves 4)

15-20 large scallops

1/2 cup orange juice

1/8 cup olive oil

1/4 cup basil leaves, julienned

1 teaspoon thyme, chopped

2 tablespoons capers

Salt and pepper, to taste

Mom & Ari, on the roof

Combine all ingredients in a large plastic bag and marinate, at least one hour and up to overnight. Preheat grill. Thread scallops onto skewers and grill over medium-high heat until golden brown on each side but still slightly opaque in center, 3-5 minutes per side. Serve immediately.

Scallops, insalata caprese, and grilled summer squash