WP. Also uses scallions. RANT: Like most scallops recipes, this one has the ridiculous instructions that you should "ask your fishmonger for dry scallops" and then goes into the usual pretentious speech about wet scallops being treated with some chemical that makes them hard to sear blah blah blah. I'm sorry but who the hell lives in an area where they have any choice in the matter? Where I live my choices are "scallops" and "no scallops". And as for the instruction to "ask your fishmonger" - oh come on, my FISHMONGER? Yes I know what the term means, but I no more have a "fishmonger" than I have a perruquier.
Ingredients
3 tablespoons extra-virgin olive oil
1 teaspoon finely grated lemon zest and 1 1/2 tablespoons lemon juice
1/2 teaspoon dried oregano
2 tablespoons chopped fresh parsley leaves
16 scallions
1 1/4 pounds dry, large sea scallops (about 12 total), the tough musle on the side removed (see NOTE)
1/8 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Instructions
1. Whisk together 2 tablespoons of the oil, the lemon zest, lemon juice and oregano in a medium bowl. Stir in the parsley.
2. Trim the scallion roots and greens, leaving about an inch of the white and light-green part. (Save the greens for another use, if desired, such as in a salad.)
3. Thread the scallops and scallions onto four skewers, alternating them on each skewer. Brush the skewered scallops and scallions on both sides with the remaining tablespoon of oil, and season with the salt and pepper.
4. Preheat a grill pan over medium-high heat. Add the scallops and cook for 5 to 6 minutes total, until grill marks have formed and the scallops are no longer translucent, turning them over once.
5. Serve right away, drizzled with the lemon-herb mixture.
Note: When buying scallops, check labels and ask your fishmonger for dry scallops, which means fresh ones that are not chemically treated. Wet scallops are treated with sodium tripolyphosphate, a chemical that causes the scallops to expel water when cooked and can prevent a proper sear.
The scallops also can be cooked on the grill over medium heat, about 350 to 400 degrees. If you’re using bamboo skewers, they’ll need to soak for 30 minutes before going over the hot coals.