Friday Finds: Grilled Scallops with Salmoriglio

This week I got really brave and decided to make scallops for dinner.  I will be honest with you-- I'm not a huge fan of scallops to begin with and I'm even less of a fan of preparing them.  I'll occasionally order scallops at a nice restaurant, but there's something about the texture of them that I don't totally love.  They rank up there on my list just under oysters, flan, tofu, and mushrooms. 

My husband, however, loves scallops so I decided I should indulge him and give this recipe a try.  This recipe came from Cooking for Friends, a Williams-Sonoma cookbook that my sister-in-law gave to me as a bridal shower gift knowing how much I love to cook and entertain.  The recipe below is indeed intended for entertaining friends since it serves 6-8 though (that's 40 scallops!).  I only used 8 scallops for the two of us and then divided the rest of the ingredients accordingly.  The recipe is fresh, simple, and healthy.  It only requires a few ingredients and scallops cook so fast that this meal actually comes together really quickly.

Personally, I may make it for myself with shrimp next time.  But I will definitely make it again!

Ingredients:

• 2 garlic cloves, minced
• 1/2 tsp. grated lemon zest
• 1/4 cup fresh lemon juice
• 1/4 cup extra-virgin olive oil, plus more for brushing
• 2 tsp. minced fresh oregano
• 40 sea scallops
• Sea salt and freshly ground pepper, to taste
• 1 tsp. minced fresh flat-leaf parsley

Prepare a medium-hot fire in a grill and oil the grill rack. If the grill has wide grates, use a grill basket.

In a small bowl, combine the garlic, lemon zest and lemon juice. Whisking constantly, add the 1/4 cup olive oil in a slow, steady stream. Add the oregano and stir gently to combine. Set the sauce aside.

Rinse the scallops and dry well with paper towels. Brush the scallops on both sides with olive oil and season well with salt and pepper. Grill the scallops, turning once, until nicely charred, 1 to 2 minutes per side.

Arrange the scallops on a platter and spoon the sauce on top. Garnish with the parsley and serve immediately.

Serves 6 to 8.

Original recipe courtesy of Williams-Sonoma Cooking for Friends, by Alison Attenborough and Jamie Kimm.