Grilled Scallops with Lemony Salsa VerdeMichael Graydon + Nikole Herriott
Chop up a lemon—flesh, rind, and all—and stir it into an herby salsa to spoon over sweet charred scallops.
Recipe information
Yield
4 servings
Ingredients
2 tablespoons vegetable oil, plus more for grilling
12 large sea scallops, side muscle removed
Kosher salt, freshly ground pepper
Preparation
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 .
Recipe notes
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