Grilled Scallops with Creole Tomato Sauce

Recipe from

Coastal Living

Ingredients

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

Preparation

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 with fresh thyme sprigs.

Note:

May 2000
My Notes

Only you will be able to view, print, and edit this note.

Add Note