Large Scallops, Shucked — 20
Olive Oil — 2 tbsp
V. Sattui Estate Honey — 1/4 cup
Lemon Juice — 1/3 cup
Lemon Zest — 1/2 lemon
Garlic, Minced — 4 cloves
Pimentón (Spanish Paprika) — 2 tbsp
Marjoram, Leaves Picked and Minced — 1 1/2 tsp
Italian Parsley, Minced — 1 tsp
Salt — to taste
Fresh Cracked Black Pepper — to taste
Combine all wet and dry ingredients together in a mixing bowl until incorporated then add scallops. Toss and refrigerate covered for no longer than 1 hour.
Assemble four metal or soaked bamboo skewers with five scallops per skewer.
Place skewers on a high heat grill and cook for approximately 2-3 minutes per side.
Remove to a platter and let rest for a few minutes.
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