When warmer weather beckons us outside, these easy grilled scallop kabobs quickly replace our go-to pan-seared scallops. The sea scallops are briefly marinated in oil, garlic, sumac, and Aleppo pepper, threaded onto skewers, grilled to perfection, and served with a smoky scallion and sumac sauce.

Two grilled scallop kabobs on a blue oval platter with a dish of dipping sauce on the side.

Adapted from Christine Sahadi Whelan | Flavors of the Sun | Chronicle Books, 2021

Sumac is my go-to spice when I need to brighten up a dish….

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