Grilled Scallops With Lemony Salsa Verde

Name: Grilled Scallops With Lemony Salsa Verde
Yield: 4 Servings
Ingredients: 2 tablespoons vegetable oil, plus more for grilling; 12 large sea scallops, side muscle removed; Kosher salt and freshly ground black pepper; Lemony Salsa Verde

By Alison RomanPhotography by Michael Graydon Nikole Herriott

May 19, 2015

Image may contain Food Dish Meal and Plant

Michael Graydon & Nikole Herriott

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.

Recipe notes

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