Grilled Sea Scallops

When my husband and I fire up the grill, WE GRILL!  The scallops stumbled onto our grill because we were planning on doing Bison burgers, and I stopped at the Fish Market to get Arctic Char, so we figured, why not some grilled Sea Scallops?  Super easy, and although some people consider scallops a fatty seafood, they are a very good source of nutrients that promote cardio-vascular health with vitamin B-12, Omega-3 fatty acids, magnesium and potassium.  That's all the information I need to convince me to eat grilled scallops.  SOLD!

Ingredients:

8 Sea Scallops
1/2 Lemon, juiced
1/2 Lemon rind
2 tbsp. Extra-virgin Olive Oil
1 Garlic clove, diced
Salt and pepper to taste

Always make sure to rinse and soak your scallops for at least 10 minutes, if you don't, you end up with seafood that tastes like pee.  No joke.  I made seafood chowder once, forgot to do this, threw them in the chowder, and my husband and I were choking it down.  

Mix the lemon, lemon rind, olive oil, and garlic in a small bowl.  If you get jumbo sea scallops, you won't need to skewer them, so lay them on a plate, and brush them with the olive oil and lemon marinade.  Sprinkle with salt and pepper.  I love the flavor of fresh seafood, so I find it unnecessary to marinate them, and instead let the natural flavor be the dominate taste, and use the other seasonings to enhance the flavor.  

Place the scallops on a grill heated to medium-high.  Let them sit on the grate for about 4-5 minutes before turning them.  Flip, and let them cook for another 4-5 minutes.  Too many people overcook scallops, and then end up with a rubbery texture.  Let them get nice and seared, but don't cook them all the way through, unless you prefer them that way.