One of our favorite summer dinners is a simple plate of grilled scallops with a few vegetables. These were brought to us from our dear friend Ali, fresh from the Atlantic, and we froze half of the batch to bring them out for just such an afternoon. Andy put them together using just olive oil, salt and pepper – and I quickly sautéed some sugar snap peas in olive oil and butter, sprinkling some sea salt and black pepper on them as they cooked. A spicy addition of some Moroccan-flavored carrots and potatoes rounded out the plate, and voila – a simple but oh-so-good summer dinner.
