Grilled Scallops Lemony Salsa Verde
Feast your eyes and taste buds on these delicious grilled scallops lemony salsa verde! Bon Appetit is the longest standing subscription I have ever had to any magazine. Not that I have any other subscriptions to anything but food magazines, of course. Stumbling on this recipe, undoubtedly, was the best thing to ever happen to my scallop-cooking repertoire. This is an easy peasy recipe that is sure to entice the tastebuds of your family at your next cookout! Enjoy!
Grilled Scallops Lemony Salsa Verde
Ingredients
Lemony Salsa Verde
½ lemon (with peel), seeded, chopped
1 small shallot, finely chopped
1 garlic clove, finely chopped
Kosher salt and freshly ground black pepper
1 cup olive oil
¾ cup finely chopped fresh parsley
½ cup finely chopped fresh cilantro
¼ cup chopped fresh chives
Fresh lemon juice (optional)
Scallops
2 tablespoons vegetable oil, plus more for grilling
12 large sea scallops, side muscle removed
Kosher salt and freshly ground black pepper
Prepare
Lemony Salsa Verde
1. Combine lemon, shallot, and garlic in a medium bowl; season with salt and pepper. Let sit 5 minutes.
2. Stir in oil, parsley, cilantro, and chives. Season with salt, pepper, and lemon juice, if desired.
Scallops
1. Prepare grill for medium-high heat; oil grate.
2. Toss scallops with 2 Tbsp. 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.
4. Grill, turning occasionally, until lightly charred and just cooked through, about 2 minutes per side.
5. Serve scallops topped with Lemony Salsa Verde.
- Lemony Salsa Verde
- ½ lemon (with peel), seeded, chopped
- 1 small shallot, finely chopped
- 1 garlic clove, finely chopped
- Kosher salt and freshly ground black pepper
- 1 cup olive oil
- ¾ cup finely chopped fresh parsley
- ½ cup finely chopped fresh cilantro
- ¼ cup chopped fresh chives
- Fresh lemon juice (optional)
- Scallops
- 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
- Combine lemon, shallot, and garlic in a medium bowl; season with salt and pepper. Let sit 5 minutes.
- Stir in oil, parsley, cilantro, and chives. Season with salt, pepper, and lemon juice, if desired.
- Scallops
- Prepare grill for medium-high heat; oil grate.
- Toss scallops with 2 Tbsp. 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.
