Fresh scallops from Swan River Fish Market in West Dennis (caught in Gloucester) and red peppers on kabobs, with fresh corn from Hart Farm (really, from Rochester, MA).
The corn was delicious, I peeled back most of the husk to take all the silk out, then spread a thin layer of butter over the kernels and folded the husks back over. I'd never grilled corn before so I wasn't sure of the timing, but I think I got it mostly-right (I just kept poking at a kernel with the tongs until the kernel popped with minimal pressure.) It would be interesting to try adding spices (chilis!) or herbs to the butter.
The scallops were very sweet but a little overdone. I think the coals needed to be hotter, since it took a long time for them to cook through. A hotter flame would have seared them and cooked them through before they became too tough.
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