Grilled Scallops With Lemon-Herb Drizzle 4.000

Goran Kosanovic for The Washington Post

Nourish May 25, 2017

Here, plump scallops are threaded onto skewers with scallions that, once grilled, mellow in flavor, soften and frizzle beautifully. The skewers are then drizzled with a classic Mediterranean combination of lemon, extra-virgin olive oil and herbs for a simple but irresistible dish.

The scallops also can be cooked on the grill. If you're using bamboo skewers, they'll need to soak for 30 minutes before going over the fire.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon finely grated lemon zest and 1 1/2 tablespoons lemon juice
  • 1/2 teaspoon dried oregano
  • 2 tablespoons chopped fresh parsley leaves
  • 16 scallions
  • 1 1/4 pounds large scallops (about 12)
  • 1/8 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Directions

Whisk together 2 tablespoons of the oil, the lemon zest, lemon juice and oregano in a medium bowl. Stir in the parsley.

Trim the scallion roots and greens, leaving about an inch of the white and light-green part. (Save the greens for another use, if desired, such as in a salad.)

Thread the scallops and scallions onto four skewers, alternating them on each skewer. Brush the skewered scallops and scallions on both sides with the remaining tablespoon of oil, and season with the salt and pepper.

Preheat a grill pan over medium-high heat. Add the scallops and cook for 5 to 6 minutes total, until grill marks have formed and the scallops are no longer translucent, turning them over once.

Serve right away, drizzled with the lemon-herb mixture.

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Recipe Source

From cookbook author and nutritionist Ellie Krieger.

Tested by Richard Kerr.

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