- 50 fresh bay scallops still in the shell
- 1/4 cup of Extra virgin olive oil
- ½ tsp of salt
- 1/4 tsp of pepper
- 2 cloves of fresh garlic (finely minced)
- 1tbsp of fresh herb of choice – chives, oregano, Italian parsley or thyme
*can also do a mix
Rinse scallops in cold water, remove top shell with a spoon or knife (be sure to scape white meat off of top shell before pulling off so not to tear the scallop muscle in half), pull or vacuum all of the inside of the organs except the white muscle; leave it attached to the bottom shell. Rinse with cold water and line the scallops on the half shell on a metal mesh pan (the kind used for grilling vegetables on the grill), shell side down.
Mix the extra virgin olive oil with all of the ingredients and stir until blended well. With a basting brush, brush some of the mixture onto each scallop. Grill should be about 325 degrees, place on indirect heat and close lid. Check after no more than 2 minutes as some may cook quicker than others. Once the oil is just lightly sizzling pull off, let cool for a minute and enjoy! They can be eaten right out of the shell no utensils needed.