Grilled Scallops
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  • 20 to 25 Foley sea scallops (about 3 pounds)
  • 5 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1-1/2 tablespoons lemon pepper
Preheat grill to medium-high heat.
Pat dry each scallop and lay them on a tray. Sprinkle with olive oil, coating scallops on all sides. Season the scallops with salt, black pepper, and lemon pepper, making sure that the seasoning covers all sides. Refrigerate until ready to cook.
Grill for about 2 to 3 minutes on each side. Serve immediately with a side of pasta and grilled vegetables.

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