Lemony Grilled Scallops and Blistered Long Beans

Delicate scallops need only a short marinating period; much longer and, as in ceviche, the acid in the mixture will start to cook the shellfish. Here large scallops are grill-ready after just 15 minutes, but you’ll amp up the flavor post-cook with a healthy glug of olive oil, a serious squeeze of lemon (grilled seafood’s best friend), and a sprinkling of flaky sea salt.

Long beans are worth seeking out—they’re very easy to grill and fun to eat—but if you can’t find them, substitute with regular green beans. Grill them carefully and perpendicular to the grates so they don’t fall through, or thread them on a skewer to flip all at once.