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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.