In a small bowl, whisk together 2 tablespoons extra-virgin oil from Spain, the lemon juice, lemon zest, oregano, and 1/8 teaspoons each of the salt and pepper. Stir in the parsley.
Trim the roots and greens off of the scallions leaving about an inch of the white and light green part. (Save the greens for another use, such as in a salad.) Cut a few slices lengthwise into the light green end of each scallion piece so it fans out a bit.
Thread the scallops and scallions onto 4 skewers, alternating them on each skewer. (If wooden, pre-soak the skewers in water for 15 minutes.) Brush the skewered scallops and scallions on both sides with the regular olive oil from Spain, and season with the remaining 1/8 teaspoon each salt and pepper.
Preheat a grill or grill pan over a medium-high heat. Cook the scallops until grill marks have formed and they are no longer translucent, turning once, 5-6 minutes total.
Presentation of the dish:
Serve drizzled with the lemon-herb mixture.
Serving size: 1 skewer and about 1 ½ tablespoons sauce
Did you know that olive oils are the oils that can withstand the highest cooking temperatures? Learn more about why it is healthier to fry with olive oil here.
Source: Ellie Krieger, as presented at the 2017 Olive Oil Conference.
Published with permission of the author. All rights reserved.
2 tablespoons extra-virgin olive oil from Spain, divided
1 ½ tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
½ teaspoon dried oregano
¼ teaspoon salt, divided
¼ teaspoon freshly ground black pepper, divided
2 tablespoons chopped fresh parsley leaves
1 ¼ pounds large scallops (about 12)
1 tablespoon regular olive oil from Spain
Delicious recipes made with olive oils from Spain.