Grilled Scallop Ceviche

1. 1

   Plop the scallops into a glass or stainless steel bowl.

2. 2

   Combine the jalapenos and the Mojito Marinade and pour over the scallops.

3. 3

   Marinate for 1 to 2 hours in the fridge.

4. 4

   Fire up the grill; then get back inside and fish the scallops out of the marinade.

5. 5

   Dry them off really well, and string them onto skewers (see note).

6. 6

   Pour the marinade into a small saucepan and bring it to a rapid boil.

7. 7

   Toss in the red peppers, turn the heat to low, and simmer for 2 minutes.

8. 8

   Keep warm.

9. 9

   Grill the scallops over the hot coals for about 2 minutes on each side, or til the edges are tinged with a rich brown color and the flesh turns opaque.

10. 10

    Ring a plate with lime wedges.

11. 11

    Slide the scallops off the skewers and pile them up in the center of the plate.

12. 12

    Pour on the sauce and serve family style, with a bunch of toothpicks so everyone can dig in.

* Per serving · 4 servings · Values may vary.

No additional tips available.