Easiest thing ever. Marinated them in fresh squeezed orange and lime juices, freshly grated ginger, and a splash of low-sodium Tamari. Skewered on two, to avoid spinning. Placed on a grill pan, and 6 minutes later, dinner!
Zucchini and onions were sliced in the food processor, sprinkled with a hefty dose of fresh dill, and sautéed. They made the perfect compliment to the scallops.
No real recipe here. Just a splash of this, a sprinkle of that. Keeping our ingredients fresh is the key.