Grilled Scallops Recipe

Prepare the Scallops

Rinse the scallops under cold water and pat them dry with paper towels. Season with salt and black pepper on both sides.

Grill the Scallops

Preheat the grill to medium-high heat. Brush the grill grates with olive oil to prevent sticking. Place the scallops on the grill and cook for about 2-3 minutes on each side, or until they are opaque and have nice grill marks. Remove from the grill and set aside.

Cook the Rice

In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of Carolina Gold rice and 1 teaspoon of salt. Stir once, reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

Prepare the Peas

In a separate pot, combine 3 cups of water, 1 cup of Sea Island red peas, chopped onion, minced garlic, 1 teaspoon of salt, and 1 teaspoon of black pepper. Bring to a boil.

Cook the Peas

Reduce the heat to low and let the peas simmer for about 30-40 minutes or until tender. Stir occasionally and add more water if needed. Once cooked, drain any excess liquid and set aside.

Make the Sauce

In a small saucepan, melt 1 stick of unsalted butter over low heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Stir in 2 tablespoons of lemon juice and season with salt to taste. Remove from heat and mix in chopped parsley.