This recipe for griddled scallops from chef Barton Seaver keeps it simple, but impressive! Not only does the mint and lemon marinade double as a sauce to finish with, but serving these skewers still sizzling on the griddle provides a wow factor to make your next seafood dinner even more exciting!
|24 dry-packed U20 scallops (about 1 1/4 pounds)|
|20 mint leaves, thinly sliced|
|8 sprigs flat-leaf parsley, leaves only, chopped|
|Zest and juice of one lemon|
|1/4 cup olive oil|
|8 wooden skewers|
Recipe created by Barton Seaver.
|1.||Season scallops with salt and place in a medium bowl. In a second bowl, combine mint, parsley, lemon zest and olive oil. Season with salt.|
|2.||Combine half of the marinade with scallops and let rest for 20 minutes to 8 hours. Stir lemon juice into remaining mint mixture.|
|3.||Once the scallops have marinated, thread three onto each skewer. Place griddle over high heat until it is smokin’ hot.|
|4.||Place the scallop skewers on the hot griddle and cook, without moving until the scallops develop a crust, about 3 minutes. Flip the skewers, and turn off the heat. Allow scallops to sit until they are just cooked through (about 2 minutes more).|
|5.||Drizzle reserved marinade over the top of the scallops and bring the sizzling, sauced scallops to the table right on the griddle.|