Grilled Scallops with Lemony Salsa Verde

Chop up a lemon—flesh, rind, and all—and stir it into an herby salsa to spoon over sweet charred scallops.

Grilled Scallops with Lemony Salsa Verde

4 Servings

• 2 Tablespoons vegetable oil, plus more for grilling

• 12 large Sea Scallops, side muscle removed

• Kosher salt, freshly ground pepper

• Lemony Salsa Verde

1. Prepare grill for medium-high heat; oil grate.

2. Toss scallops with 2 tablespoons oil on a baking sheet; season with salt and pepper.

3. 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.

4. Serve scallops topped with Lemony Salsa Verde

Lemony Salsa Verde

Makes about 1 cup

• 1/2 lemon (with peel), seeded, chopped

• 1 finely chopped small shallot

• 1 finely chopped garlic clove

• Salt and pepper

• 1 cup olive oil

• 3/4 cup finely chopped fresh parsley

• 1/2 cup finely chopped fresh cilantro

• 1/2 cup chopped fresh chives

• Lemon juice

1. Combine lemon (with peel), shallot, and garlic; season with salt and pepper.

2. Let sit 5 minutes.

3. Stir in olive oil, parsley, cilantro, and chives. Season with salt, pepper, and lemon juice, if desired.