Ingredients
20 LARGE SCALLOPS
FOR THE COATING YOU WILL NEED THE FOLLOWING: 1/2 C. SEASONED BREADCRUMBS
1/4 C. FINELY GRATED PARMIGIANO CHEESE
1/2 t. KOSHER SALT 1/2 tsp.FRESH GROUND PEPPER
2T EXTRA VIRGIN OLIVE OIL
FOR THE GARNISH: 1/4 C CHOPPED FRESH ITALIAN PARSLEY 2 T. LEMON ZEST
1 T. EXTRA VIRGIN OLIVE OIL
2 T. FRESH LEMON JUICE
Preparation
COMBINE COATING INREDIENTS ON A PLATE & MIX WELL USING YOUR FINGERS. WASH SCALLOPS, PAT DRY AND PLACE IN A SMALL BOWL. ADD OLIVE OILAND MIX TO COAT. GENTLY PRESS CRUMBS ONTO SCALLOPS. PLACE THE SCALLOPS ON A SINGLE LAYER ON A CLEAN PLATE. COVER WITH PLASTIC WRAP AND REFRIGERATE FOR 30 MINUTESTO SET CRUMBS. TO MAKE THE GARNISH, FINELY CHOP THE GARNISH INGREDIENTS AND MIX TOGETHER. BRUSH OR SPRAY SCALLOPS WITH OLIVE OIL. PLACE ON GRATE OF CHARCOAL GRILLOVER DIRECT HIGH HEATUNTIL JUST OPAGUE IN THE CENTER 6 MINUTES, TURNING ONE HALFWAY THROUGH GRILLING TIME. REMOVE FROM THE GRILL, PLACE ON A PLATTER, AND SPRINKLE WITH THE GARNISH AND SERVE WARM
