Chopped fresh parsley and lemon wedges to serve(optional)
Instructions
If you are using wooden skewers, place them in a container with water to cover for 30 minutes. Preheat the grill to medium-high.
Pat the scallops dry with a clean dish towel or paper towel.
In a medium bowl, gently toss the scallops with the olive oil and season with salt and pepper. Thread the scallops onto skewers. The best way to do this is to insert two skewers through the scallops in parallel fashion, keeping them close enough together that they both go through the center of the scallops without tearing them. Once the first scallop is skewered this way, the others just have to be carefully slid onto the parallel skewers in a similar fashion. Keep a tiny bit of space between the scallops.
Carefully oil the grill rack. Grill the scallops over medium-high heat until they turn opaque and are just cooked through, about 4 to 5 minutes in all, turning the scallops halfway during cooking.
Serve the scallops either on the skewers, or remove them and serve them on a serving platter or on individual plates. Serve them with a sprinkle of chopped parsley and lemon wedges, if desired.
Notes
If you are buying scallops in the shell, the shell should be closed or just opened by the fishmonger at the time of purchase. Most sea scallops will be about 1 to 1 ½-inches in diameter. Typically, the larger the scallop, the more expensive they are.Make sure to ask for “dry” sea scallops, not wet, which have been preserved in a brine. Wet scallops are usually not as fresh and also don’t sear up so nicely because of their higher water content. If that’s what you end up with, make sure to pat them dry very well before cooking them.