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.
• Prep time: 5 minutes
• Cook time: 25 minutes
• Yield: Serves 4
• lemony salsa verde
• 2 tbsps vegetable oil, plus more for grilling
• 12 large sea scallops, side muscle removed
• kosher salt and freshly ground black pepper
Method: 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.
This great family recipe is thanks to bon appetit at https://www.bonappetit.com/recipe/grilled-scallops-lemony-salsa-verde