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.

　　

Ingredients

feeds 4 to 6

　　1 1/2 pounds sea scallops (preferably dry-packed)

　　2 tablespoons minced seeded jalapeño pepper

　　1 cup Mojito Marinade (page 164)

　　2 tablespoons finely diced red bell pepper

　　1 lime, cut into 8 wedges

　　

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.

　　Cooks' Note

　　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.

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