
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
Prepare grill for medium-high heat; oil grate.
Toss scallops with 2 tablespoons 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
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
Combine lemon (with peel), shallot, and garlic; season with salt and pepper.
Let sit 5 minutes.
Stir in olive oil, parsley, cilantro, and chives. Season with salt, pepper, and lemon juice, if desired.
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