Grilled ScallopsMain Courses
- 20 to 25 large scallops (about 3 pounds)
- 5 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 1/2 tablespoons lemon pepper (or seasoning of your choice)
Pat dry each scallop and put in a bowl. Sprinkle on some olive oil, coating scallops on all sides. Season the scallops with salt, black pepper, and lemon pepper, making sure that the seasoning covers all sides. Lay scallops on a tray. Refrigerate until ready to cook.
Grill for about 2 to 3 minutes on each side. Serve immediately.
Makes about 5 servings