Grilled Scallop Ceviche
If you’re looking for an appetizer with a summertime attitude, here’s a simple, refreshin’ recipe. The scallops grill up in minutes, and the tangy citrus marinade gets transformed into a delicious sauce.
If you’re using bamboo skewers, soak them in water for 10 minutes before skewering the scallops; otherwise the wood will scorch on the grill.
Recipe information
Yield
feeds 4 to 6
Ingredients
Preparation
Step 1
Plop the scallops into a glass or stainless steel bowl. Combine the jalapeños and the Mojito Marinade and pour over the scallops. Marinate for 1 to 2 hours in the fridge.
Step 2
Fire up the grill; then get back inside and fish the scallops out of the marinade. Dry them off really well, and string them onto skewers (see note). Pour the marinade into a small saucepan and bring it to a rapid boil. Toss in the red peppers, turn the heat to low, and simmer for 2 minutes. Keep warm.
Step 3
Grill the scallops over the hot coals for about 2 minutes on each side, or til the edges are tinged with a rich brown color and the flesh turns opaque.
Step 4
Ring a plate with lime wedges. Slide the scallops off the skewers and pile them up in the center of the plate. Pour on the sauce and serve family style, with a bunch of toothpicks so everyone can dig in.
