INGREDIENTS:2 ¼ lbs. (20/30 ct) scallops, defrosted
2 Tbsps olive oil
3/4 tsp. kosher salt
½ tsp. freshly ground pepper
1/8 tsp. ground red pepperDIRECTIONS:1. Pull off and discard the crescent-shaped muscle on the side of a scallop that has one. Pat scallops dry.
2. Brush scallops with olive oil, sprinkle with salt and peppers.
3. Grill over high heat (400°-500°F) four to five minutes, or just until scallops are opaque, turning once. Serve immediately.
SERVINGS:6 servingsFrom:Recipe from Alaska Seafood Marketing InstitutePHOTO CREDIT:Photo Credit: ALASKA SEAFOOD MARKETING INSTITUTE
