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 ...
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