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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


  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.


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