Grilled Scallops with Creole Tomato Sauce

Oxmoor House
8 appetizer servings


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24 large sea scallops (about 2 1/4 pounds)
2 tablespoons olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
Garnish: fresh thyme sprigs


Brush scallops with olive oil; sprinkle with salt and pepper.

Grill, without grill lid, over high heat (400° to 500°) 4 to 5 minutes or just until scallops are opaque, turning once. Serve warm with Creole Tomato Sauce. Garnish, if desired..

Created date

May 2004