Testy Grilled Scallops Recipe

Marinated in olive oil, lemon, garlic, and herbs, these scallops are grilled to golden brown perfection. Quick and easy but delicious supper!  


– 1 1/4 pounds large sea scallop – 1/4 cup olive oil – 2 tablespoons lemon juice – 1 teaspoon kosher salt – 1/4 teaspoon black pepper – 1 teaspoon Italian seasoning – 2 teaspoons minced garlic – 1 tablespoon chopped parsley – lemon wedges for serving



In a big bowl or plastic bag that you can close again, mix the garlic, olive oil, lemon juice, salt, pepper, Italian seasoning, and pepper. To mix the items, stir them together.  


Put the scallops in the bowl or bag. Toss the food so that the sauce covers it all evenly. Cover the bowl or close the bag.  


Put the meat in the fridge for at least 15 minutes and up to 2 hours to marinate. The acid in the lemon juice will start to cook the scallops if you let them sit for longer than that.  


Using skewers, put the scallops on them. You don't have to do this if you have very big scallops; you can just throw them on the grill instead. Set a grill or grill pan inside or outside on medium-high heat.  


The skewers or loose scallops should be put on the grill. Cook the scallops for one to two minutes on each side, or until they are hard and clear. Add parsley on top, and serve with lemon wedges.  


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