Cappe Sante alla Griglia
Sweet and delectable, scallops are particularly well suited to the grill, which creates a rich, caramelized crust while keeping the inside tender and moist.
2 tablespoons fresh lemon juice
1½ pounds sea scallops
8 sprigs flat leaf Italian parsley
4 sprigs fresh thyme
5 tablespoons extra virgin olive oil
Freshly ground black pepper
3 tablespoons fine dry bread crumbs
Preheat a charcoal or gas grill.
Put the lemon juice with 1 teaspoon salt in a small bowl. Mix together thoroughly with a small whisk or a fork until the salt has dissolved. Chop enough parsley leaves to measure about 2 tablespoons and enough thyme leaves to measure 2 teaspoons. Add the parsley and thyme to the bowl. Add 4 tablespoons of the olive oil and whisk until emulsified.
Put the remaining olive oil in a bowl. Add the scallops, season with salt and pepper, and toss until coated with the oil. Add the breadcrumbs and toss again.
Thread the scallops onto two parallel skewers (this prevents the scallops from spinning around).
Place skewers on the grill and cook about 2-3 minutes on each side, depending on how large the scallops are. When they are done, transfer to a serving platter, and serve with the sauce on the side.
Courtesy of Giuliano Hazan; Hazan Family Favorites Cookbook