Grilled Marinated Scallops with Lemon and Olive Oil

Source: Recipe adapted from Williams-Sonoma Taste

Serves: 4 to 6 as an appetizer or  2 to 3 as an entree

For the scallops:

• 30 sea scallops, tough side muscle removed, rinsed, and patted dry
• 1/4 cup Trampolini Black Label EVOO
• Zest of 1 lemon, cut into wide strips

• 6 tablespoons  EVOO
• Juice of 1 lemon
• 1 tablespoon fresh parsley, minced
• Sea salt and freshly ground black pepper

Combine the scallops with the 1/4 cup of olive oil and lemon zest strips.
Cover and marinate in the refrigerator for 30 minutes. Meanwhile, soak 12 wooden skewers in water for 30 minutes.

For the dipping sauce: In a bowl, combine the 6 tablespoons of olive oil, lemon juice, and parsley. Season to taste with salt and pepper. Set aside until ready to serve.

Preheat the grill to medium-high. Make a grill shield by folding a piece of aluminum foil into thirds (like a business letter).

Remove the scallops from the olive oil-lemon zest mixture. Thread 3 scallops onto each skewer, positioning the scallops toward the pointed end of the skewer. (Any exposed skewer will burn, soaked or not). Season generously with salt and pepper. Lay the grill shield on the grill grate, and arrange the skewers, exposed wooden ends positioned over the shield.

Grill scallops until just firm and white, about 1 to 2 minutes per side (2 to 4 minutes in all).

Serve immediately with the dipping sauce.