A Supereasy Scallop Hors d'Oeuvre

Food & Wine: A Supereasy Scallop Hors d'Oeuvre
Cilantro Scallops Photo © John Kernick
By F&W Editors Posted June 02, 2014

In a bowl, toss 1 lb. large sea scallops with 1/4 cup each of olive oil and chopped cilantro, 2 minced garlic cloves, 2 Tbsp. lime juice and 1 1/2 tsp. each of low-sodium soy sauce and crushed red pepper; season with salt and black pepper. Grill over moderate heat, basting with the marinade, until cooked through, 2 minutes per side. Serve with tortilla chips, avocado and lime wedges.

Recipe: Cilantro Scallops

Raised in Tijuana, Mexico, and trained in Paris, Marcela Valladolid is a cookbook author and host of The Kitchen. chefmarcela.com

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