A delicious dish featuring perfectly grilled scallops topped with a vibrant salsa verde, perfect for a summer gathering.
What do I need?
- 1 cup flat-leaf parsley leaves
- 1 cup basil leaves
- 1 garlic clove, chopped
- 2 tsp capers, drained
- ½ cup extra-virgin olive oil
- 2 tbsp fresh lemon juice
- Sea salt, to taste
- Freshly ground black pepper, to taste
For the Grilled Scallops
- 2 tbsp vegetable oil, plus more for grilling
- 12 large scallops, shells cleaned
How do I make it?
- Place the parsley, basil, garlic, and capers in a food processor. Process until finely chopped. With the motor running, add the olive oil and lemon juice to the parsley mixture. Process until well combined. Season with salt and pepper. Let sit for 5 minutes to allow the flavours to meld.
- Preheat the grill to medium-high heat and oil the grate to prevent sticking.
- Toss the scallops with 2 tablespoons of vegetable oil on a baking sheet. Season with salt and pepper.
- Using a fish spatula or your hands, place the scallops on the grill, flat side down. Grill for about 2 minutes per side, or until they are lightly charred and just cooked through.
- Place the grilled scallops into cleaned shells and top with the Salsa Verde. Serve immediately.