- 6
Ingredients
- 2 cloves garlic, minced
- 2 small red chilies, seeded, minced
- 1 lemon, zested and juiced
- 3 tbsp olive oil
- 3 small zucchini, thinly sliced lengthwise
- 1 cup sugar snap peas, trimmed
- 18 large scallops
- 2 tbsp chopped chives
Preparation
Step 1
1. Cover grill with heavy-duty aluminum foil and preheat to medium-high. In a large bowl, combine garlic, chili, 1 tablespoon zest and 3 tablespoons lemon juice. Whisk in oil and season with salt and pepper. Add zucchini and toss gently to coat. Arrange zucchini on foil in a single layer and reserve marinade. Cook zucchini until tender, about 3 minutes per side. Transfer to a plate and keep warm.
2. Fold back half of foil to expose grill. Toss peas in marinade and grill on foil, stirring occasionally, about 5 minutes. Coat scallops with marinade and grill 3 minutes per side on exposed grill. Do not overcook.
3. To serve, plate zucchini and peas topped with scallops. Drizzle with remaining marinade and garnish with chives.
Nutritional information
Nutrients per serving: 186 calories, 8 g fat, 21 g protein, 8 g carbs, 2 g fibre. Excellent source of vitamin C.