Grilled Scallops with Creole Tomato Sauce

Recipe from

Oxmoor House


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..

The Coastal Living Cookbook,

Oxmoor House

April 2004