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
8 anchovy fillets
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.