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) | |
| Kosher salt | |
| 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. |
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