Grilled Scallops with Salsa Verde

Name: Grilled Scallops with Salsa Verde
Prep time: PT-468437H43M2S
Cook time: PT-468437H43M2S
Total time: PT-468437H43M2S
Ingredients: 1 ½ pounds tomatillos, husks removed, halved; ½ medium white onion, peeled and quartered; ½ medium jalapeno, stemmed and seeded; 3-4 cloves garlic, peeled; ¾ cup fresh cilantro leaves; Zest and juice of 2 medium limes; 1 teaspoon kosher or sea salt; Pinch granulated sugar (optional); 2 pounds sea scallops, cleaned and patted dry; 2 tablespoons olive oil; ½ teaspoon kosher or sea salt; ½ teaspoon freshly cracked black pepper

By Julie Andrews

Cooking fish and seafood can often seem intimidating, but I’ve got a fool proof method for cooking THE BEST grilled scallops! They’re fast, easy and melt-in-your-mouth, so go ahead and read on for all my best scallop-cooking tips.

Step 1 – If you’re using fresh scallops, remove them from the package and thoroughly dry them off with paper towels. If you’re using frozen scallops, let them thaw in the refrigerator, then thoroughly dry them off with paper towels. For this recipe, use the large scallops, often called sea scallops.
Step 2 – Some scallops are cleaned and others are not. If the scallop has a small piece of extra flesh on the side, peel them off. These will not harm you, they are just extra chewy and firm and we don’t want to eat them.
Step 3 – Brush the scallops with a bit of olive oil, then season them with salt and black pepper on all sides. You can use other herbs and spices, but for this recipe we are serving them with a very flavorful sauce, so no additional spices/herbs are necessary on the actual scallop.
Step 4 – Preheat the cooking apparatus. In this case, we’re using a grill or grill pan. I’d suggest heating to medium or medium high because the actual scallop will cook quickly, but we want to achieve those beautiful grill marks like you see in the picture. Be sure to oil the pan before adding the scallops to it. This will help avoid sticking. They only need to cook a minute or two on each side, just until the scallop is a bit firm to the touch and doesn’t “bounce back” when you press on it. You can also use a thermometer to test for doneness – the safe temp for fish and seafood is 145 degrees Fahrenheit.
Step 5 – Serve the scallops right away! They’re best hot off the grill and pair wonderfully with the homemade salsa verde recipe I’ve included below.

And just like that, you’ll have perfectly grilled scallops! You’ll note that in the salsa verde recipe, I provided two versions – one for roasted salsa verde and one for raw salsa verde. Both are equally delicious and nutritious!

Also, to round out the meal, serve these scallops with black beans, on tacos, with roasted or grilled sweet potatoes and other veggies, with homemade potato salad or another fun summer salad AND watermelon granita for dessert. The sky is the limit!