For tonight's dinner, Mr. Yum has politely requested scallops, a shellfish option that often gets overlooked in favor of shrimp or fish. Since I haven't had much of a chance to grill shellfish this Summer, I'm throwing it on the barbecue to get a little practice.
Leaving scallops on heat for too long makes them shriveled and rubbery, so watch them closely, as they also cook rapidly. Serve them atop a bed of cilantro-specked white beans, with grilled scallions and zucchini on the side. Want the healthy recipe? Just read more. Eight 10-inch wooden skewers Serves 4.
15 1/2-ounce can small white beans
1/2 cup packed fresh cilantro sprigs
1 teaspoon Dijon mustard
8 large scallions
2 medium zucchini
2 teaspoons coarse salt
1 1/2 teaspoons ground cumin
24 large sea scallops (about 1 1/4 pounds)
2 teaspoons olive oil
Garnish: fresh cilantro sprigs
Eight 10-inch wooden skewers