Grilled Scallop Kabobs

Instructions

Marinate the sea scallops

Dry the scallops thoroughly and use a sharp knife to pull off the tough strips of muscle on the side of each.

To make the scallop marinade, combine the oil, sumac, minced garlic, salt, and black and Aleppo peppers in a medium bowl. Add the scallops and toss to coat, then cover with plastic and refrigerate for 45 minutes.

When ready to cook, prepare a grill or preheat a ridged grill pan until very hot. Use an oil-saturated paper towel and tongs to oil the grates thoroughly. Thread the scallops onto pairs of skewers (this keeps them from spinning).

Make the scallion-sumac sauce

When the grill or grill pan is hot, place the scallions and the 2 garlic cloves in a grill basket and grill, turning often, until they start to char in a few spots, 4 to 6 minutes.

Transfer the scallions and garlic to a blender and add the parsley, oil, lemon juice, sumac, Aleppo pepper, and salt. Purée until smooth, then transfer to a small bowl.

Grill the scallop kabobs

Place the scallop kabobs over the hottest part of the fire and sear on one side until they are nicely marked and release easily, about 3 minutes. Turn and grill the second side just until cooked through to an internal temperature of 115°F (46°C), 1 or 2 minutes more. Do not overcook.

Transfer the scallops to a platter and sprinkle with the chopped herbs. Serve with the scallion-sumac sauce.

Mains