Grilled Hand-dived Scallop Recipe

FISH & MEAT

1. 1

   Prep and soak

   Pat scallops dry with paper towels and line a platter. Soak bamboo skewers in water for 20 minutes to prevent burning on the grill.

2. 2

   Make the marinade

   In a small bowl, whisk together olive oil, fresh lemon juice, lemon zest, minced garlic, dry white wine, kosher salt, black pepper, and red pepper flakes to form a bright, aromatic marinade.

3. 3

   Marinate scallops

   Gently toss the scallops in the marinade until evenly coated. Let them rest for 15 minutes to absorb flavors.

4. 4

   Skewer the scallops

   Thread 2–3 scallops onto each skewer, spacing them slightly apart for even grilling.

5. 5

   Prepare the grill

   Preheat a grill or grill pan over high heat until very hot (about 450–500°F / 230–260°C). Lightly oil the grates to prevent sticking.

6. 6

   Grill first side

   Grill skewered scallops for 2–3 minutes on the first side, until they release easily and the edges begin to opaque.

7. 7

   Flip and baste

   Flip the skewers and brush with melted butter; grill for another 1–2 minutes until centers are just opaque. During the last 30 seconds, sprinkle chopped parsley over the tops.

8. 8

   Finish and serve

   Remove from grill, squeeze a touch of lemon juice over the scallops if desired, and transfer to plates. Serve immediately with extra lemon wedges.