Garlic Grilled Scallops

4-6     4-6 minutes     Grill

Scallops hold a soft spot in my heart as they were a favorite of my late father. They’re an impressive and fancy dish to prepare on a hot grill. But beware. A recent investigation found scallops to be the seafood leader for having the most impostors. The study found almost half of the scallops sold in stores were actually skate or stingray trimmed in cookie cutter like pieces. You can spot the fakes by looking at the thickness, firmness and texture. A fake will be more dense with fewer distinct fibers and may also taper like a skate. The real deal won’t be perfectly uniform and cylindrical, so be mindful.

3 tablespoons olive oil

Juice of 1 lemon

6 cloves garlic, minced

2 teaspoons kosher salt

2 teaspoons freshly ground black pepper

1 teaspoon onion powder

2 tablespoons chopped fresh dill

1 pound fresh scallops

½ cup Remoulade Burger Topping (found in Top This ) , for serving

1. In a large bowl, whisk together olive oil, lemon juice, garlic, salt, pepper, onion powder, and dill.
2. Toss the scallops in the marinade and let stand for 10-15 minutes.
3. Preheat the grill to medium-high heat (350F-400°F).
4. Oil the grill grate, or a nonstick grill mat, or perforated pizza screen, and arrange the scallops in a single layer.
5. Grill 2-3 minutes per side until lightly charred.
6. Remove the scallops from the heat and serve immediately with Remoulade Burger Topping.

Make quick work of peeling fresh garlic cloves by giving the paper wrapped cloves an overnight soak in water. The skin will peel off easily by hand the next day.