22 October 2009

Grilled scallops

Grilled scallops

Okay, so you've just driven for 5 hours through awful southern California traffic. You're exhausted, but you want a nice, Sunday-evening dinner. How about grilled scallops?

Heat up your grill as hot as you can. Really, really hot. Pat the scallops dry, and brush with olive oil. Grill the scallops on each side for 4 ½ minutes. Serve with lime-fish sauce, sautéed gailan and steamed rice. Light. Fast. And delicious.

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