The key to grilling scallops is a superheated grill and dry scallops. If you’ve got a sharp fish spatula for turning them, that helps too.

Time: 30 minutes

Serves: 4


8 anchovy fillets
20g capers
20g parsley leaves
1 clove garlic – finely chopped or grated
Zest of one lemon
1g fresh ground black pepper
100ml extra-virgin olive oil
30ml red wine vinegar
600g large (U19-U15) scallops
4g kosher salt
Neutral-flavoured high smoke point oil for basting grill



Place all ingredients except scallops, salt and neutral-flavoured oil in a food processor and pulse until very finely chopped. Set aside.

Preheat a grill on high. Once very hot, dry the scallops well with paper towel, salt evenly on both sides, baste the grill with the neutral-flavoured oil and cook the scallops for three minutes per side.

Immediately serve the scallops on the salsa verde.

Get the PDF and nutrition info

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