| Level: | Easy |
| Total: | 30 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- Zest and juice of 2 lemons
- 2 cloves garlic, minced
- 1 tablespoon finely chopped fresh oregano plus 1 small bunch fresh oregano tied with butcher’s twine to make a basting brush
- Olive oil, for marinade
- Kosher salt and freshly cracked black pepper
- 12 U-10 sea scallops, cleaned and patted dried with a paper towel
Instructions
- Set up your grill for high heat by building coals evenly on the bottom of the grill.
- In a mixing bowl, whisk together the lemon zest and juice, garlic, chopped oregano and 1/2 cup olive oil. Season with salt and pepper, then add the scallops, tossing to coat. Allow to marinate for 10 to 30 minutes.
- Remove the scallops from the marinade, letting the excess drip off. Reserve the marinade for basting. Place the scallops on the grill and cook until charred, 3 to 4 minutes. Flip, and using the oregano brush, baste with the leftover marinade. Char on the other side, 1 to 2 minutes. Remove from the grill and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 78 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 10 g |
| Cholesterol | 18 mg |
| Sodium | 295 mg |
Reviews
I think this is the best way to cook scallops that I have had. At $45.00 a pound for diver scallops you don’t want to overcook. I cooked on our Indoor grill at 3 1/2 minutes on one side and 1 1/2 minutes on the other. They were delicious.
Is there a recipe for the hot honey?
The show just aired. Surely you didn’t make it already to review it.