Scallop Skewers with Lemon Gremolata

Servings: 4

Total time: 16 Minutes

INGREDIENTS

1 small bunch parsley (minced)

¾ cup olive oil (divided, plus more for brushing grill grates)

4 cloves garlic (finely grated, divided)

1 lemon (zested and juiced)

⅛ teaspoon crushed red pepper flakes

Diamond Crystal® Coarse California Sea Salt (to taste)

Freshly ground black pepper (to taste)

1 ½ pounds sea scallops (about 20 medium)

1 teaspoon smoked paprika

DIRECTIONS

Whisk parsley, 1/2 cup oil, 2 cloves garlic, lemon zest, lemon juice and crushed red pepper flakes together in small bowl. Season with salt and pepper, to taste. Set aside.

Preheat grill to medium-high heat and brush grates with oil. Toss scallops, remaining oil, remaining garlic, and smoked paprika in large bowl until coated. Season with salt and pepper.

Thread 4 to 5 metal or wooden skewers with 4 or 5 scallops. Grill skewers until scallops are just opaque and lightly charred, about 2-3 minutes per side. Drizzle parsley mixture over skewers and serve.

Tip: If using wooden skewers, soak for at least 30 minutes to prevent the skewers from burning