Sea scallops are threaded onto rosemary branches, brushed with olive oil, and grilled until plump and opaque. On the side is a zingy tomato-ginger chutney.
Plump, juicy scallops are wrapped in Italian ham and grilled to perfection. On top are dollops of an artichoke pesto. An excellent hors d’oeuvre.
A summer Japanese recipe. Cold shrimp and crab share a bowl with vegetables and thin slices of omelet. All is drizzled with a spicy ginger-soy dressing.