Grilled Scallops

Ingredients

• 24 sea scallops, tough muscle removed and at room temperature
• 2 1/2 Tablespoons extra virgin olive oil, plus more for grilling
• Coarse salt and freshly ground black pepper
• 1 lemon, cut into wedges
• Cilantro; chopped

Directions

1. Presoak 4 skewers in water for 20 minutes before skewering.
2. In a small l bowl, toss the scallops with 2 tablespoons of olive oil until they are well coated.
3. Thread 6 scallops onto each of the 4 presoaked skewers. Season with salt and pepper.
4. Heat grill to a medium-high heat.
5. With a heavy-duty clean rag or basting brush, lightly oil the grates of the grill. This is important as scallops can easily stick.
6. Place the skewered scallops on the grill over direct heat. They should sizzle.
7. Grill on one side for about 1 to 2 minutes, until the scallops develop golden brown grill marks.
8. Turn them once and continue cooking on the other side for another minute or so. They should be just barely cooked through and rare.
9. Remove from grill and allow them to rest 2 or 3 minutes. They will continue to cook as they rest.
10. Transfer scallops to plate and sprinkle with chopped cilantro. Serve with lemon wedges for squeezing.