There are few foods so naturally balanced in flavor as scallops, and they pair beautifully with all sorts of seasoning. Salmoriglio—a Southern Italian condiment—serves as both marinade and finishing sauce. Be sure to reserve half of it prior to marinating the scallops for drizzling at the end.
2 shallots, peeled and roughly chopped (about 1/2 cup)
1 tablespoon fresh oregano leaves or 1 tsp. dried oregano
1/8 teaspoon kosher salt
1/4 cup olive oil
24 dry-packed scallops (about 1 1/4 lb.)
2 tablespoons fresh lemon juice
1 teaspoon canola oil
Added sugars 0g
Calcium 5% DV
Potassium 10% DV
How to Make It
Combine shallots, garlic, parsley, tarragon, oregano, salt, and olive oil in a food processor; pulse to form a paste. Place scallops in a large bowl, add half of shallot mixture (about 1/4 cup), and toss gently to combine. Cover and refrigerate at least 20 minutes or up to 8 hours. Stir lemon juice into remaining half of shallot mixture, and set aside.
Thread 3 scallops onto each of 8 (6-inch) wooden skewers. Lightly coat griddle with canola oil, and heat over high until it is smoking hot. Place skewers on griddle, and cook, undisturbed, until scallops develop a crust, about 3 minutes. Flip skewers, and turn off heat. Allow scallops to sit until just cooked through, about 2 more minutes. Drizzle reserved shallot mixture over top of scallops. Bring sizzling, sauced scallops to the table right on the griddle.
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