In Vermont, we were able to use someone else’s backyard equipped with a grill. We invited some of the boy’s friends over for a last-minute barbeque party. We served grilled fish and grilled corn and vegetables with these seared scallops.
1 pound of fresh scallops
dried thyme leaves
salt, pepper, olive oil
1. Heat a nonstick pan and add olive oil. When oil is hot enough, sear each side of the scallops until lightly brown while sprinkling a touch of salt, pepper, chili powder and thyme.