Michael Graydon & Nikole Herriott
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.
Recipe information
Yield
4 Servings
Ingredients
2 tablespoons vegetable oil, plus more for grilling
12 large sea scallops, side muscle removed
Kosher salt and freshly ground black pepper
Preparation
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.
Nutrition Per Serving
Calories (kcal) 490 Fat (g) 36 Saturated Fat (g) 5 Cholesterol (mg) 90 Carbohydrates (g) 1 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 40 Sodium (mg) 460
