|These succulent bay scallops |
were a super special treat
as an appetizer for us last night...
Prep: 5 Mins. |
Grill 4 to 6 Mins.
Posted by Sandra
***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
***Garnish½ fresh lemon, cut in half horizontally, seeds removed and cut into 4 wedges
Sprigs of whole parsley
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
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!