Name: Grilled Scallop Skewers with Parsley Garlic Sauce
Prep time: 20 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 cup flat leaf parsley leaves; 6 garlic cloves, crushed; ½ teaspoon crushed red pepper; ½ cup extra virgin olive oil; 1 ¼ pound sea scallops; 2 medium zucchini very thinly sliced lengthwise (I use a mandoline); Celtic sea salt and fresh ground pepper; 1 lemon cut into wedges

Ingredients

Scale

1 cup flat leaf parsley leaves
6 garlic cloves, crushed
½ teaspoon crushed red pepper
½ cup extra virgin olive oil
1 ¼ pound sea scallops
2 medium zucchini very thinly sliced lengthwise (I use a mandoline)
Celtic sea salt and fresh ground pepper
1 lemon cut into wedges

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Instructions

Put the parsley, garlic, crushed red pepper half the olive oil into the bowl of a food processor.
Process until it is a thick puree.
Slowly pour in the rest of the olive oil while the processor is running.
Season with salt and pepper and transfer to a bowl.
Using metal skewers, thread and folded a zucchini slice followed by a piece of scallop threaded through the middle so the round side of the scallop is facing out. Repeat until the skewer is full ending with a folded zucchini.
Season the skewers with salt and pepper and brush all over with enough parsley sauce to cover. Refrigerate for 30 minutes.
Save left over parsley sauce for another day. It will stay 4 days in the refrigerator
Preheat your grill so it is nice and hot. Oil the grill.
Grill the skewers until lightly brown, about 3 minutes. Turn once using tongs. If they are sticking let them cook a little more.
Grill on the other side of the scallop until just cooked through about 3-4 more minutes.
Meanwhile grill the lemon wedges until slightly charred.
Serve the skewers with the grilled lemons.

Notes

Marinating time 30 minutes.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Grilled Fish
Cuisine: Mediterranean, Paleo, Gluten Free