For the Scallops
- 1 pound jumbo scallops
- 1/4 cup olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 cloves garlic, minced
- 2 teaspoons turmeric
- 1 teaspoon coriander
- 1/2 teaspoon cumin
When grilling scallops, the bigger the better. Larger scallops are easier to thread onto skewers and give you lots of surface area to sizzle on those hot grates.
In a small bowl, whisk olive oil, salt, pepper, garlic, turmeric, coriander and cumin. Pour into a zip-top bag with scallops and let marinate in the refrigerator for at least 2 hours.
Hot TipMarinate overnight to give the scallops more time to soak up all those delicious flavors.
Preheat grill to 500°F.
Remove scallops from marinade and thread onto skewers .
Hot TipScallops cook fast. You’ll want your grill as hot as possible to get good caramelization on the outside without overcooking the inside.
Place scallops on grill for 5 minutes. Flip and cook for an additional 2 minutes.
Serve as a main dish with grilled vegetables and steamed rice.
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