Here, plump scallops are threaded onto skewers with scallions that, once pan-grilled, mellow in flavor, soften and frizzle beautifully. The grilled scallop skewers are then drizzled with a classic Mediterranean combination of lemon, extra-virgin olive oil and herbs for a simple but irresistible dish.

You also can grill these over medium-high heat, 350 to 400 degrees, outdoors. If you’re using bamboo skewers, they’ll need to soak for 30 minutes before going on the grill.

Grilled Scallops With Lemon-Herb Drizzle

Ingredients

Directions

Whisk together 2 tablespoons of the oil, the lemon zest, lemon juice and oregano in a medium bowl. Stir in the parsley.

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.)

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.

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.

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.

Servings: 4

Per serving: Calories 210; Total Fat 11 g (Sat Fat 2 g); Protein 18 g; Carb 9 g; Fiber 2 g; Cholesterol 35 mg; Sodium 600 mg; Total Sugar 1 g (including 0 g added sugar)