Recipes & Food Styling by David Grenier
Photography by Michael Alberstat
Chef's Tip
Use a mandolin to slice perfect zucchini ribbons.
FOOD >> RECIPE
Lemon-Chili Scallops
Succulent scallops get a boost of zesty spice
Ingredients (Serves 6)
| 2 | cloves garlic, minced |
| 2 | small red chilies, seeded, minced |
| 1 | lemon, zested and juiced |
| 3 tbsp | olive oil |
| 3 | small zucchini, thinly sliced lengthwise |
| 1 cup | sugar snap peas, trimmed |
| 18 | large scallops |
| 2 tbsp | chopped chives |
Instructions
- Cover grill with heavy-duty aluminum foil and preheat to medium-high. In a large bowl, combine garlic, chili, 1 tablespoon zest and 3 tablespoons lemon juice. Whisk in oil and season with salt and pepper. Add zucchini and toss gently to coat. Arrange zucchini on foil in a single layer and reserve marinade. Cook zucchini until tender, about 3 minutes per side. Transfer to a plate and keep warm.
- Fold back half of foil to expose grill. Toss peas in marinade and grill on foil, stirring occasionally, about 5 minutes. Coat scallops with marinade and grill 3 minutes per side on exposed grill. Do not overcook.
- To serve, plate zucchini and peas topped with scallops. Drizzle with remaining marinade and garnish with chives.
Nutritional information
Nutrients per serving: 186 calories, 8 g fat, 21 g protein, 8 g carbs, 2 g fibre. Excellent source of vitamin C.
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