INGREDIENTS
2 TBSP vegetable oil, plus more for grilling
12 large sea scallops, side muscle removed
Kosher salt, freshly ground pepper
1/2 lemon (with peel), seeded and chopped
1 small shallot, finely chopped
2 garlic cloves, finely chopped
Salt and pepper
1 cup olive oil
3/4 cup fresh parsley, finely chopped
1/2 cup fresh cilantro, finely chopped
1/4 cup fresh chives, finely chopped
Lemon juice
DIRECTIONS
Prepare grill for medium-high heat. Oil grate.
Toss scallops with 2 TBSP oil on a baking sheet and season with salt and pepper.
Using a fish spatula or your hands, place scallops on grill, flat side down.
Grill, turning occasionally, until lightly charred and just cooked through, about 2 minutes per side.
Combine 1/2 lemon (with peel), shallot and garlic clove. Season with salt and pepper.
Let sit 5 minutes.
Stir in 1 cup olive oil, parsley, cilantro and chives.
Season with salt, pepper and lemon juice, if desired.
Serve scallops topped with lemon salsa verde.
