Barbecue season is upon us and this recipe is a great way to start! These scallops come together in 15 minutes and they make an impressive appetizer. You can make single scallop skewers if you’re having a party.
Chef’s Tip: grill a few lemons alongside the scallops, they are the perfect complement to this dish!
Directions
- Preheat grill on high.
- In a small bowl, combine parsley, cilantro, lemon zest and juice, Farm Boy™ Garlic Flowers, Farm Boy™ Caper Berries, Farm Boy™ Organic Chili Peppers, Farm Boy™ Extra Virgin Olive Oil, salt, and pepper to make the salsa verde.
- Remove adductor muscle from Farm Boy™ Jumbo Hokkaido Scallops and dry thoroughly.
- Thread scallops onto skewers using two skewers for each kebab. This will prevent scallops from turning as you flip them on the grill.
- Season scallops on both sides with salt and pepper.
- Lightly grease grill using an oiled paper towel and lower heat to medium-high.
- Place skewered scallops on grill and allow to grill for 2 minutes. Flip, and cook for another 1-2 minutes. (Internal temperature should be 115°F.)
- Remove from grill and serve immediately with salsa verde.
Ingredients
- 2 Tbsp flat leaf parsley chopped
- 2 Tbsp cilantro chopped
- zest and juice of 1 lemon
- 1 tsp Farm Boy™ Garlic Flowers
- 2 Tbsp Farm Boy™ Caper Berries finely chopped
- pinch Farm Boy™ Organic Chili Peppers
- 1/4 cup Farm Boy™ Extra Virgin Olive Oil plus more for oiling scallops
- salt and pepper to taste
- 1 bag Farm Boy™ Frozen Uncooked Jumbo Hokkaido Scallops (340 g) thawed in fridge overnight
- 8 wooden skewers soaked in water for 30 minutes
