Chili-crusted sea scallops

Our Mexican-inspired marinade caramelizes as it cooks, forming an intensely flavored, sweet and tangy scallop crust. For the best flavor, pat the scallops dry before tossing with the marinade to prevent it from getting diluted. As an alternative to scallops, you could use large, peeled and deveined shrimp in this recipe. But since the shrimp will cook much faster than the scallops, you’ll only need to broil the shrimp 1 to 2 minutes per side. For an extra boost of veggies, serve with mixed greens tossed with a citrus vinaigrette or a marinated vegetable salad made with corn kernels, tomatoes and peppers.