Follow these secrets to scallop success for the best ever bite:
The Drier, the Better Moisture is the enemy here. At the supermarket, opt for dry scallops from the fish counter, which haven’t been treated in a salty brine. Pat them dry with a towel. Time It Right Waiting until the last possible second is a good thing in this case. Keep scallops in the fridge until all is ready to go, then add seasonings like salt and pepper just before cooking. Skewer Smarter For grilling, two skewers are better than one. Lay scallops on a work surface, then insert skewers. Using a pair helps prevent the scallops from moving and makes flipping a cinch. Read More
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Yields: 4 serving(s) Total Time: 0 hours 20 min Cal/Serv: 107 Ingredients
Oil, for grill and drizzling
large sea scallops
Kosher salt and pepper
Fresh lime zest, for serving
Directions Step 1Heat grill to medium-high. Pat scallops dry and thread 3 scallops onto 2 parallel skewers; repeat with remaining scallops and additional skewers. Refrigerate 5 minutes. Step 2Pat scallops dry again if necessary, then season with sumac, coriander, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Step 3Grill scallops until opaque throughout, 2 to 3 minutes per side. Step 4Grill lime halves, cut sides down, until charred, about 2 minutes. Transfer scallops to platter and grate lime zest on top, then drizzle with oil. Serve with charred lime. NUTRITIONAL INFORMATION (per serving): About 107 calories, 4 g fat
(0.5 g saturated), 14 G protein, 405 mg sodium,
5 g carbohydrate, 1 g fiber
Did you make this recipe? Comment below!
Kate Merker (she/her) is the Chief Food Director of the Hearst Lifestyle Group, overseeing the team that produces food content for several Hearst titles, including
Good Housekeeping, Women’s Health, Prevention, Woman’s Day and Country Living. She has clocked nearly 20 years of experience in food media and before that, worked at some of New York City’s finest restaurants.
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