Serves: 4
Total Calories: 189

2 cups sugar snap peas
1 cup peeled seedless cucumber, 1/2-inch dice
1 cup ripe tomato, 1/2-inch dice

2 tablespoons extra-virgin olive oil
1 tablespoon mild chili sauce
1 tablespoon finely chopped fresh mint leaves
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

FOR THE SCALLOPS:
10 to 12 large scallops, about 1 1/2 ounces each
extra-virgin olive oil
kosher salt
freshly ground black pepper
1/4 cup fresh lime juice
2 tablespoons finely chopped fresh mint leaves

In a large pot of boiling salted water, cook the snap peas until barey tender, 4 to 5 minutes. Drain the peas and rinse under cold water to stop the cooking process. Cut the peas into 1/2 inch pieces and combine in a medium bowl with the diced cucumbers and tomatoes.

In a small bowl whisk together the olive oil, chili sauce, mint, salt and pepper. Pour over the vegetables and stir to evenly distribute. Cover with plastic wrap and refrigerate until ready to serve.

TO PREPARE THE SCALLOPS: Wash the scallops and remove and discard the small, tough side muscle. Brush or spray the scallops with olive oil and season with salt and pepper. Grill over Direct High heat until barely opaque in the center, 3 to 4 minutes, turning once halfway through grilling time. Remove from the grill and cut into 1/2 inch pieces. Put in a medium bowl and add the lime juice and mint. Stir to combine, cover with plastic wrap and refrigerate for one hour, stirring two to three times.

Transfer the scallops to the bowl with the vegetables, leaving most of the lime juice behind. Stir to evenly distribute. Taste and adjust the seasoning, if necessary. Serve cold.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 189
Calories from Fat: 65

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Mini-Grilled Blue Cheese Bites
Oysters With Sriracha
Poblano And White Bean Quesadillas
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