Ingredients
- Grape seed or canola oil for the grill
- 20 large dry-packed sea scallops
- Salt and black pepper
- Lettuce, to serve
- Vinaigrette, to serve
Also
- Skewers (pre-soak in warm water for about 45 minutes if wooden)
Method
- Brush a coating of canola or grape seed oil on the grill grates to avoid getting them all messy when you start grilling, and also to avoid the scallops sticking to them.
- Pat the scallops with a paper towel to keep them dry, then thread them on skewers.
- Season with salt and pepper just before placing them on the heated grill grates.
- Allow the scallops to cook for about 4 minutes on one side to get the appetizing grill marks.
- Use a thin-edge spatula to flip the skewers and allow to cook just until the turn opaque.
- Glaze the scallops with oil at the last minute before removing from the heat.
- Top the lettuce with the scallops and drizzle your favorite vinaigrette on top.
- Serve immediately, and eat while still hot.