Step 1

1 Whisk together 2 tablespoons of the oil, the lemon zest, lemon juice and oregano in a medium bowl

Step 2

2 Stir in the parsley

Step 3

3 Trim the scallion roots and greens, leaving about an inch of the white and light-green part

Step 4

4 (Save the greens for another use, if desired, such as in a salad

Step 5

5 )

Step 6

6 Thread the scallops and scallions onto four skewers, alternating them on each skewer

Step 7

7 Brush the skewered scallops and scallions on both sides with the remaining tablespoon of oil, and season with the salt and pepper

Step 8

8 Preheat a grill pan over medium-high heat

Step 9

9 Add the scallops and cook for 5 to 6 minutes total, until grill marks have formed and the scallops are no longer translucent, turning them over once

Step 10

10 Serve right away, drizzled with the lemon-herb mixture

Step 11

11 Note: When buying scallops, check labels and ask your fishmonger for dry scallops, which means fresh ones that are not chemically treated

Step 12

12 Wet scallops are treated with sodium tripolyphosphate, a chemical that causes the scallops to expel water when cooked and can prevent a proper sear

Step 13

13 The scallops also can be cooked on the grill over medium heat, about 350 to 400 degrees

Step 14

14 If you’re using bamboo skewers, they’ll need to soak for 30 minutes before going over the hot coals