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
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