Grilled Scallops with Lemon Salsa Verde

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. The Lemon Salsa Verde sauce gives a bright finish to any flame-kissed fillet or crustacean.

Scallops:
2 Tbsp. vegetable oil
12 large sea scallops, side muscle removed
kosher salt
black pepper, freshly ground

Lemon Salsa Verde:
½ lemon with peel, seeded, chopped
1 small shallot, finely chopped
1 clove garlic, finely chopped
kosher salt
black pepper, freshly ground
1 cup olive oil
¾ cup fresh parsley, finely chopped
½ cup fresh cilantro finely chopped
¼ cup fresh chives, chopped
lemon juice, freshly squeezed (optional)

Make the Lemon 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.

For the 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.

Makes 4 Servings.