THE WORKBOOK
GRILLED SCALLOPS Q G O
Active 15 min. | Total 20 min.
Oil, for grill and drizzling
12 large sea scallops
½ tsp ground sumac
¼ tsp ground coriander Kosher salt and pepper
1 lime, halved Fresh lime zest, for serving
1. Heat grill to medium-high. Pat scallops dry and thread 3 scallops onto 2 parallel skewers; repeat with remaining scallops and additional skewers. Refrigerate 5 min.
2. Pat scallops dry again if necessary, then season with sumac, coriander, ½ tsp salt and ¼ tsp pepper.
3. Grill scallops until opaque throughout, 2 to 3 min. per side.
4. Grill lime halves, cut sides down, until charred, about 2 min. Transfer scallops to platter and grate lime zest on top, then drizzle with oil. Serve with charred lime.
SERVES 4 About 107 cal, 4 g fat (0.5 g sat), 14 g pro, 405 mg sodium, 5 g carb, 1 g fiber
CLEANING TIP NO. 12
CLEAN COFFEE-STAINED MUGS
Make a paste of baking soda and water (this also works for to-go cups).
CHICKPEA SALAD WITH SMASHED CUCUMBERS Q G V
Active 25 min. | Total 25 min.
12 oz Persian cucumbers Kosher salt and pepper
2 Tbsp fresh lemon juice
1 tsp honey
2 Tbsp olive oil
1 Tbsp capers, drained and roughly chopped
¼ tsp dried oregano
½ very small red onion, finely chopped
1 jalapeño, seeded and finely chopped
1 15-oz can chickpeas, rinsed
12 oz mixed cherry and grape tomatoes (halved or sliced)
½ cup flat-leaf parsley, chopped Crumbled feta cheese, for serving
With side of chef’s knife, bash cucumbers slightly to crush, halve lengthwise, then cut each into 4 to 6
