Grilled Scallop Ceviche

Name: Grilled Scallop Ceviche
Yield: feeds 4 to 6
Ingredients: 1 1/2 pounds sea scallops (preferably dry-packed); 2 tablespoons minced seeded jalapeño pepper; 1 cup Mojito Marinade (page 164); 2 tablespoons finely diced red bell pepper; 1 lime, cut into 8 wedges

January 24, 2012

If you’re looking for an appetizer with a summertime attitude, here’s a simple, refreshin’ recipe. The scallops grill up in minutes, and the tangy citrus marinade gets transformed into a delicious sauce.

Cooks' Note

If you’re using bamboo skewers, soak them in water for 10 minutes before skewering the scallops; otherwise the wood will scorch on the grill.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Crispy Salmon With Avocado Sauce

You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.