Grilled Scallops & Grilled Fresh Veggies

Welcome back to the land of blogging! We have been a bit absent lately, busy with summer, work, and enjoy life on weekends. It has left us little time to update you all on our evolution of marriage. We hit the 3-month mark—small marriage success and we have just kept on rolling!

We have had a busy summer so far, I am beginning to think this is the way we really enjoy living so I will post a couple of snap shots from all our happenings including scaling our first 14er together, water skiing in Massachusetts, and 4 of July at Tanglewood.

Grilled Scallops w/ Hoisin Sauce

Water Skiing on Richmond Pond, Massachusetts

         

               Reaching the TOP of Mt. Elbert (14,400 ft.) the tallest in Colorado & 2nd tallest in the Lower 48

4th-of July, James Taylor @ Tanglewood, Massachusetts

To keep the summer celebration going I will post one of our favorite summer recipes we have eaten so far. It is super healthy, super quick, and requires only use of the barbeque (which means I do the prep and E cooks, one of the few reasons I love summer!)

Grilled Veggies

*These veggies are very interchangeable, use what ever varieties you enjoy including squash, egg plant, orange pepper, Portobello or white mushrooms, etc…The sky or grocery store is the limit.

**I also ordered the veggies before the scallops as they take a little longer. I suggest putting the veggies on first, to ensure everything is done at once!

½ Red Onion

½ Green Pepper

½ Yellow Pepper

½ Red Pepper

7-8 Mushrooms (I love mushrooms, so I cook a ton you can vary this amount to your preference)

3 tbs. Olive Oil

3 Garlic Gloves roughly chopped

Fresh Ground Pepper to taste

Kosher Salt to taste

Set the grill to medium heat and allow for the barbeque to get hot. We use a stainless steal grid grill, and place it on the barbeque to allow for it to get hot as well. Cut the veggies in to inch pieces and place in a large bowl for mixing. Add olive oil, garlic, ground pepper, and kosher salt all to taste. Stir and mix well making sure the olive oil is coating all the veggies. Place on the grid grill. Grill for 10 minutes (we like our veggies a little more crispy, adjust according to your preference).  During those 10 minutes stir 2-3 time to prevent burning.

Grilled Veggies

Grilled Scallops w/ Hoisin Sauce

10-12 Scallops (or few or many as you want)

Hoisin sauce for basting

Set the barbeque temperature medium and wait for the grill to heat up (this will hopefully cut down on any sticking. If you have access to a grill pan now would be a great opportunity to use it. We didn’t and it worked out just fine putting them strait onto the grill. Place the scallops on the grill and baste the visible side with Hoisin sauce. Grill 2-4 minutes and then flip. Baste this new side with the Hoisin side and grill another 2-4 minutes. Presto…!

E's Rating

4 out of 5

When can we eat this again!

e&e