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Grilled Scallops with Creole Tomato Sauce

Grilled Scallops with Creole Tomato Sauce

Oxmoor House APRIL 2004

  • Yield: 8 appetizer servings

Ingredients

  • 24 large sea scallops (about 2 1/4 pounds)
  • 2 tablespoons olive oil
  • 3/4 teaspoon kosher salt

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, if desired..

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Grilled Scallops with Creole Tomato Sauce Recipe

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