Scallops on the Grill

Just back from some sun 'n swim action, the last thing I wanted to do was get all complicated with dinner. So:

Grilled Scallops and Asparagus

• 1 lb. asparagus
• 1 lb. scallops
• 1/2 bottle Soy Vey marinade
• 1/8 c. apple cider vinegar
• 2 tablespoons olive oil
• 1 tablespoon grated ginger
• 1 tablespoon chopped garlic

Whisk the last five ingredients together in a small bowl. Rinse the asparagus and snap off the tough ends. Rinse the scallops and pat dry.

Put the scallops and some of the marinade in a ziplock bag. Put the asparagus and the rest of the marinade in another ziplock bag. Put both bags in the fridge to marinade for 30 - 60 minutes.

When you're ready to cook, heat the grill to high and cook the asparagus for three minutes on one side, then turn them over. Place the scallops on the hottest part of the grill (if you have a "sear" option, use it) for 2 minutes. Turn them over and sear from another 2 minutes. Pull everything off the grill and tent it with foil; allow it to stand about 5 minutes.

Serves three (with some half-hearted whining about not enough scallops). With a cup of brown rice on the side, this dinner rolls in at about 400 calories with a not-bad 5 grams of fiber.