Grilled Scallops with Creole Tomato Sauce

Yield: 8 appetizer servings
Recipe from Oxmoor House

More From Oxmoor House


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
  • Creole Tomato Sauce
  • Garnish: fresh thyme sprigs

Preparation

  1. Brush scallops with olive oil; sprinkle with salt and pepper.
  2. 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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