This main dish is easy to prep and super simple to cook.
The husband and I really enjoy these scallops, and so does my youngest, Sam. Add a beer for the grown ups and it's the perfect summer meal.
2 pounds large (sea) scallops, fresh or frozen
2 tablespoons olive or vegetable oil
2 to 3 tablespoons lemon juice, lime juice or some of both
Fresh ground black pepper to taste
Salt to taste
1 to 2 tablespoons chopped fresh cilantro or Italian (flat leaf) parsley
Thaw scallops if frozen. Pat dry and place in medium bowl.
Mix together oil, lemon and/or lime juice, salt and pepper and cilantro or parsley. Pour over scallops and gently stir to coat all of the scallops. Let sit in refrigerator for 15 to 30 minutes.
Meanwhile, heat your grill to medium high heat. Spray a grill grate with cooking spray.
Place scallops on grill and cook for about 4 minutes or until lightly browned. Turn scallops and cook for another 4 to 5 minutes.
Remove from grill and plate these babies up with some green beans.
Blistered Green Beans
1 pound or 1 1/2 pounds green beans, trimmed
2 tablespoons olive oil
2 teaspoons fresh ground black pepper
1 teaspoon coarse salt
1 to 2 tablespoons lemon juice (optional)
Toss green beans with oil, lemon juice and salt and pepper in a 9 x 13 metal or foil pan. (I use an old jelly roll pan.)
Cook on grill for 4 to 5 minutes, stirring once or twice. Continue cooking until green beans are lightly browned and blistered on at least one side. Drain off oil before serving.