Large sea scallops take just minutes, like 3, to cook, and seriously are so easy to get right.
If you follow these few tips, we promise they will be better than you've had at the most expensive restaurant.
If you follow these few tips, we promise they will be better than you've had at the most expensive restaurant.
- Dry them well.
Get the grill or pan super hot.
Don't crowd them.
Once they are down, leave them for a full minute
Lift up to check, If they're gorgeously seared, flip.
Just another 1-2 minutes and et voilà perfection!
SERVES 4
INGREDIENTS
FOR THE SCALLOPS
2 tablespoons olive oil
12 large sea scallops, side muscle removed
Kosher salt and freshly ground pepper
FOR THE GREMOLATA
1/4 cup flat leaf parsley, finely chopped
1/4 cup cilantro, finely chopped
2 tablespoons finely grated lemon peel
1 garlic clove, minced
1 shallot, minced
1 tablespoon fresh thyme, finely chopped
1 tablespoon lemon juice
splash of olive oil
kosher salt and pepper to taste
METHOD
- In a non-reactive bowl, combine all the ingredients for the gremolata, cover and chill. May be made up to one day ahead.
- Preheat grill to medium-high heat.
- Toss scallops to just lightly coat. Place on a plate and lightly season with salt and pepper.
- Place scallops on the grill, flat side down.
- Grill 2 minutes per side until lightly charred and cooked through.
- Plate and serve with the gremolata.
NOTE: Do not overcook or the scallops will be rubbery and tough.
