2 T chopped fresh herbs (such as basil, mint, thyme, dill, parsley, or cilantro)
salt and pepper
24 sea scallops, patted dry
2 T evoo
3 T butter, at room temp
4 lemon wedges
Instructions
Rub the inside of a large bowl, with the garlic. Add the garlic to the bowl along with the tomatoes and herbs. Season with salt and let stand at room temp for 1 hour. Discard any large garlic pieces.
Preheat a grill to med high. Thread the scallops on skewers and brush with the evoo; season with salt and pepper. Grill, turning once, until firm and slightly charred, about 8 min. Remove from the skewers and add to the tomato mixture.
Add the butter to the scallops mixture and gently toss until melted. Serve with the lemon wedges.
Originally Submitted
8/22/2009
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