Grilled Scallops with Meyer Lemon Salsa Verde

Step 1

Use a paper towel to pat dry each scallop. Place them all on a baking rack sitting inside a baking sheet. Refrigerate the scallops until just before grilling.

Step 2

In a food processor combine the zest, juice, olive oil, garlic, greens, herbs, salt and pepper, then puree. Set aside.

Step 3

Heat grill to high heat. Cover the grill so the grates get very, very hot. Open the cover and use a steel brush to clean the grates. Cover again for 2 to 3 more minutes to bring the grates back to high heat level.

Step 4

Remove the scallops from the refrigerator, slide scallops on two skewers and season with salt and pepper

Step 5

Dampen a wad of paper towel with canola oil. Grab the wad with a pair of tongs, and rub the towels along the grates to oil them well.

Step 6

Turn heat down to medium high. Place the skewered scallops on one side of the grill at an angle so you will get diagonal grill marks.

Step 7

Cook skewers for 4 minutes, turn them, cook for 2 minutes more. Brush some of the glaze over the scallops. The scallops should be barely opaque in the middle. Cut one in half if you need to check.