Simple Marinated & Grilled Vegetables and Scallops

One of my best and simplest summertime creations!

Serves 3 people

Ingredients:

3 medium squash

3 medium zucchini

1 medium red bell pepper

1 medium green bell pepper

1 whole clove garlic

1 medium onion (your choice of type)

1-1/2 lb fresh sea scallops

1/2 cup Extra Virgin Olive Oil (divided into 3 parts)

3 tsp freshly ground black pepper (divided into 3 parts)

2 tsp sea salt (divided into 3 parts)

Herbs:

For Vegetables:

1 tsp dried thyme (divided into 2 parts)

1 tsp dried marjoram (divided into 2 parts)

1 tsp basil (divided into 2 parts)

For Scallops:

4 stalks lemon thyme

3 small fresh basil leaves

4 tbsp key lime juice

Other items needed:

3 1-gallon size zip bags

6 wooden skewers soaked in water

Aluminum grill pan with holes in bottom

Preparation:

Wash squash, zucchini and bell peppers. Cut ends off squash and zucchini, then cut these lengthwise and set aside. Core bell peppers and rinse. Cut into quarter pieces and set aside. Peel onion, and cut into ¼-thick slices and set aside. Take Garlic clove and cut off top, leaving rest whole.  Place scallops in a medium bowl and cover with saran wrap; place in refrigerator.

Marinade Steps:

Lay out 3 zip lock gallon size bags.

Bag Number 1: Place sliced squash. Add 1 part extra virgin olive oil, 1 part ground black pepper, 1 part sea salt, 1 part Herb mix for vegetables. Remove as much air as possible; then zip close bag. Mix thoroughly trying not to break slices.

Bag Number 2: Place sliced zucchini. Add 1 part extra virgin olive oil, 1 part ground black pepper, 1 part sea salt, 1 part Herb mix for vegetables. Remove as much air as possible; then zip close bag. Mix thoroughly trying not to break slices.

Bag Number 3: Place garlic clove, bell pepper quarters, onion rings. Add 1 part extra virgin olive oil, 1 part ground black pepper, 1 part sea salt, 1 part Herb mix for vegetables. Remove as much air as possible; then zip close bag. Mix thoroughly trying not to break slices.

Scallops Bowl: Add 4 stalks lemon thyme, 3 small fresh basil leaves, 4 tbsp key lime juice. Season with sea salt and freshly ground black pepper. Mix carefully, making sure not to break scallops.

Minimum marinade time for vegetables is 15 minutes; scallops – 10 minutes.

Soak wooden skewers during marinating  time.

Grilling:

Preheat grill using both burners.

While grill is preheated, divide sea scallops evenly on wooden skewers, keeping remaining marinade.

Turn down heat on right burner to low. Turn down heat on left burner to medium-low.

Place Bag number 3 ingredients into grill pan and place on grill. Stir every 5 minutes.

On right side of grill, place sliced vegetables (from bags 1 and 2) down perpendicular to grill grate. Turn over after 3-4 minutes, or when grill marks appear on side facing flame. Repeat with other side. As these slices get done grilling, place in a ceramic or corning ware dish and cover with aluminum foil to keep warm. Continue cooking rest of vegetable slices.

When all vegetable slices are done, the vegetables in the grill pan should also be done. Garlic clove, although it may appear a little burned, will also be soft and caramelized and ready for removal. Place these items in same dish as you do the vegetable slices.

Now turn right burner to medium-low. Place wooden skewers on grill diagonally and close grill lid. Grill 2 minutes on one side, the turn over to other side. Baste with left-over marinade. Scallops are done when they turn from a soft, opaque white to a firm white.

Place skewers on serving plate.

Meal is delicious with a chilled light white wine. For those that don’t drink, you can serve ice-cold unsweet tea over ice, or cold water over ice flavored with a slice of lemon or lime or orange.