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Stir Grilled Scallops with Snow Peas and Red Pepper Strips

300 Big & Bold Barbecue & Grilling Recipes
by Karen Adler & Judith Fertig
Color is what makes a stir-grilled dish eye-catching and pretty.
TIP: Serve with soba noodles or rice for a complete meal.
Serves 4

• Grill wok or basket, well oiled
• Baking sheet


    • 16 large sea scallops, trimmed of hard side muscles
    • 2 red bell peppers, cut into strips
    • 8 oz sugar snap peas, trimmed


    • 1 clove garlic, minced
    • 1/4 cup freshly squeezed lemon juice
    • 1/4 cup dry vermouth
    • 1/4 cup vegetable oil
    • 2 tbsp chopped fresh parsley
    • 1/2 tsp kosher salt


1. Rinse scallops under cold running water and pat dry. Place scallops, red peppers and peas in a large glass bowl.

2. Prepare the marinade: In a bowl, whisk together garlic, lemon juice, vermouth, oil, parsley and salt. Pour over scallop mixture, cover and refrigerate for 1 hour.

3. Meanwhile, prepare a hot fire in your grill.

4. Place prepared grill wok over the kitchen sink and pour in scallop mixture, draining the marinade. Set wok on baking sheet and carry out to the grill.

5. Place wok on the grill. Grill, tossing with long- handled wooden spatulas every 3 to 4 minutes, for 12 to 15 minutes, or until scallops are opaque and somewhat firm to the touch.

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