SANDRA’S ALASKA GRILLED BAY SCALLOPS

These succulent bay scallops 
were a super special treat 
as an appetizer for us last night...

Servings: 8
Prep: 5 Mins. |
Grill 4 to 6 Mins.

Posted by Sandra 

INGREDIENTS

***Scallops:

2 pounds Alaska bay scallops (if using the larger sea scallops, allow for more cooking time)
4 tablespoons olive oil; plus more for oiling the grill
½ teaspoon sea salt
¼ teaspoon freshly ground pepper
¼ teaspoon paprika

***Dipping Sauce:

1 cube of unsalted butter, melted
1 teaspoon garlic powder
1 tablespoon chopped fresh parsley
½ fresh lemon, cut in half horizontally, seeds removed

***Garnish

½ fresh lemon, cut in half horizontally, seeds removed and cut into 4 wedges
Sprigs of whole parsley

METHOD

Liberally oil the grill with olive oil, and preheat to medium-high. (I use charcoal, and the direct heat method).

Combine 4 tablespoons olive oil, sea salt, ground pepper, and paprika in a shallow bowl, and whisk well. Pat the scallops very dry and remove any visible cartelidge.  Add scallops to the olive oil misture and coat evenly. Slide scallops through the side onto stainless steel skewers (so they lay flat while grilling, and are easier to turn over), and allow a bit of space between each of them (or if using wooden skewers, soak them in water for 30 minutes to prevent burning on grill).

Skewered bay scallops
just placed on the grill

Place scallops on grill over direct heat, cover, and grill for 2 to 3 minutes without disturbing them.  Turn skewers over, cover, and continue to grill on the other side for 2 to 3 more minutes. Using mitts, remove skewers from heat before scallops are completely cooked to allow them carry-over-cook on a serving platter.

Meanwhile, melt the butter, with garlic powder in a small saucepan over medium-low heat, add freshly chopped parsley, and stir to combine, and pour into a small serving bowl.

Serve the grilled scallops with the dipping sauce, and fresh lemon wedges for squeezing over top.  Garnish with fresh parsley sprigs – Enjoy!