Grilled Scallops with Mediterranean Tomato Salsa

Method5 steps · about 20 min

1. 1

   Step 1: Make the salsa: quarter the 12 oz cherry tomatoes, finely chop the 1–2 shallots and mince the garlic clove (1). Put them in a bowl with the ½ cup each chopped parsley and mint, plus the chopped olives and jalapeño (1) if using. Season with the separate salsa salt and pepper; if using sumac, start with a heaped ½ tsp and adjust to taste within the ½–1 tsp guide. Add the 2–3 tsp lemon juice and a generous drizzle of the salsa olive oil. Toss gently and let the flavours mingle for a few minutes while preparing the grill. Spread all the salsa on a serving platter or divide it among four plates.

   Uses 12 oz cherry tomatoes, quartered, for the salsa · 1–2 shallots, finely chopped, for the salsa · 1 garlic clove, minced, for the salsa · ½ cup chopped fresh parsley, for the salsa · ½ cup chopped fresh mint, for the salsa · 6–7 pitted Kalamata olives, chopped, optional · 1 jalapeño, finely chopped, optional for a spicy salsa · Kosher salt, to taste, for the salsa

2. 2

   Step 2: Heat a grill pan to medium-high and brush its cooking surface with some of the scallop-and-grill olive oil. Keep the remaining allowance for brushing the scallops.

   Uses Olive oil to brush the grill pan as needed

3. 3

   Step 3: Keep the cleaned scallops (1 lb) cold until ready to cook. Pat them thoroughly dry and brush lightly with some of the remaining scallop-and-grill olive oil. Season both sides with the separate scallop kosher salt and black pepper.

   Uses 1 lb large sea scallops, cleaned (about 12–13 scallops) · Olive oil to brush the scallops as needed · Kosher salt, to season both sides of the scallops · Black pepper, to season both sides of the scallops

4. 4

   Step 4: Halve the two large lemons. Put the seasoned scallops on the hot grill pan without skewers, with all four lemon halves cut-side down. Grill the first side for about 2–3 minutes, until marked and the scallops release easily. Turn and grill the second side for about 2–3 minutes, until the flesh is pearly or white and opaque throughout, with a firm centre. Cook any further batch the same way without crowding. Lift the cooked scallops and charred lemon halves onto a clean plate.

   Uses Seasoned scallops · 2 large lemons, halved to make four halves

5. 5

   Step 5: Immediately squeeze one of the grilled lemon halves over all the cooked scallops. Arrange the scallops on the prepared tomato salsa and put the remaining three grilled lemon halves alongside. Serve four portions promptly. Refrigerate leftovers promptly in covered containers and use within two days.

   Uses Cooked scallops lifted from the grill pan · One of the four grilled lemon halves, for squeezing · Prepared Mediterranean tomato salsa · The remaining three grilled lemon halves, for serving