Serves: 4
Total Calories: 375

FOR THE COATING:
1/2 cup fine dry plain bread crumbs
1/4 cup freshly grated Parmesan cheese (Parmigiano-Reggiano)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

1 1/4 pounds large sea scallops (20 scallops)
2 tablespoons extra-virgin olive oil

FOR THE GARNISH:
1/2 cup loosely packed fresh Italian parsley
2 tablespoons lemon zest
1 tablespoon extra-virgin olive oil
1 teaspoon lemon juice
extra-virgin olive oil

TO MAKE THE COATING: Combine the coating ingredients on a plate and mix with your fingers.

Wash the scallops and remove the small, tough side muscle (see sidebar, page 316). Pat the scallops dry with paper towels and place in a small bowl. Add the olive oil and mix to coat. Dip the scallops in the coating, turning to cover evenly. Gently press the crumbs onto the scallops. Place the scallops in a single layer on a clean plate. Cover with plastic wrap and refrigerate for 30 minutes to set the crumbs.

TO MAKE THE GARNISH: Finely chop the garnish ingredients and mix together.

Brush or spray the scallops with olive oil. Place on the grate 1 to 2 inches apart and grill over Direct High heat until just opaque in the center, 4 to 6 minutes, turning once halfway through grilling time. Remove from the grill, sprinkle with the garnish, and serve warm.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 375
Calories from Fat: 137

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