Name: Grilled Scallops with Lemony Salsa Verde
Ingredients: 2 tablespoons vegetable oil, plus more for grilling; 12 large sea scallops, side muscle removed; Kosher salt and freshly ground black pepper; Lemony Salsa Verde

Choose scallops that are “dry” (not stored in liquid preservatives). Larger is better; small ones could overcook before browning. Make sure to coat them thoroughly in oil before grilling so they don’t stick to the grate.

Grilled Scallops with Lemony Salsa Verde

vegetable oil,

sea scallops,

salt and black pepper

Lemony Salsa Verde

Bon Appétit

Prepare grill for medium-high heat; oil grate. Toss scallops with 2 Tbsp. oil on a baking sheet; season with salt and pepper. Using a fish spatula or your hands, place scallops on grill, flat side down. Grill, turning occasionally, until lightly charred and just cooked through, about 2 minutes per side. Serve scallops topped with Lemony Salsa Verde.

Grilled Scallops with Lemony Salsa Verde

Servings: 4

Author : Alison Roman

Ingredients

Instructions

Top similar recipes