Name: Grilled Scallop "Ceviche"
Cook time: 30 min
Total time: 1 1/2 hours
Yield: Makes 6 (first course) servings
Ingredients: 1 1/2 pounds large sea scallops (about 20), tough ligament removed from side of each if attached; 3 tablespoons extra-virgin olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 navel orange; 2 tablespoons fresh lime juice; 3/4 seedless cucumber (usually plastic-wrapped), halved lengthwise, cored, and thinly sliced (2 cups); 2 tablespoons thinly sliced shallot; 1 to 2 teaspoons finely chopped fresh jalapeño chile, including seeds; 1/4 cup chopped fresh cilantro; 5 metal or wooden skewers (if using wooden, soak in water 30 minutes)

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Grilled Scallop "Ceviche"Mikkel Vang

Though it's not a true ceviche, since the scallops are already cooked when they hit the marinade, the classic combination of refreshing citrus acid from orange and lime juice, heat from jalapeño, crunch from cucumber, and sweetness from the scallops themselves becomes even more intriguing with the added layer of flavor from the grill. This is the perfect way to start off this menu, as the bold marinade stirs up the appetite for the substantial main course.

Cooks' notes:

·If you're making the entire menu and using a charcoal grill, the coals will need to be replenished before you grill the steaks and peppers. Instead of grilling the scallops, you can cook them in a hot lightly oiled well-seasoned ridged grill pan, uncovered.
·Cooked scallops can be marinated up to 3 hours.

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